OpenAGRICOLA

Sensory evaluation of lightly preserved salmon using free-choice profiling.

Journal Title:

International journal of food science & technology.

Journal Volume/Issue:

Apr 1999. v. 34 (2)

Main Author:

Morzel, M.

Other Authors:

Sheehan, E.M., Delahunty, C.M., and Arendt, E.K.

Format:

Article

Language:

English

Subjects:

salmon
smoked fish
fermented fish
food analysis
sensory evaluation
food storage
storage quality
cooling
texture
odors
flavor
appearance (quality)

View in NAL's Catalog:

IND22014102