Texture of Fish, Fish Products, and Shellfish

Grethe Hyldig, Durita Nielsen

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

9 Citations (Scopus)

Abstract

This chapter contains sections titled:
INTRODUCTION
SENSORY EVALUATION OF TEXTURE
ATTRIBUTES
TEXTURE OF FISH, FISH PRODUCTS, AND SHELLFISH
RECOMMENDATIONS AND FURTHER WORK
Original languageEnglish
Title of host publicationHandbook of Meat, Poultry and Seafood Quality
EditorsLeo M. L. Nollet
PublisherWiley-Blackwell Publishing Ltd
Chapter42
Pages549-562
ISBN (Electronic)9780470277829
ISBN (Print)9780813824468
DOIs
Publication statusPublished - 2007
Externally publishedYes

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