OpenAGRICOLA

The physicochemical quality characteristics of charcoal grilled mackerels.

Journal Title:

Journal of food science.

Journal Volume/Issue:

Apr 2002. v. 67 (3)

Main Author:

Kim, M.Y.

Other Authors:

Joeng, W.S. and Chung, S.K.

Format:

Article

Language:

English

Subjects:

mackerel
charcoal
grilling
sawdust
cooking quality
smoked fish
physicochemical properties
fatty acid composition
free amino acids
moisture content
lipid content
protein content
ash content
nucleotides
mineral content
sensory evaluation
flavor
taste
texture
hardness
appearance (quality)
food acceptability

View in NAL's Catalog:

IND23344923