EVALUATION OF THE COMPRESSIVE DEFORMABILITY MODULUS OF FRESH AND COOKED FISH FLESH
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (5), 1318-1320
- https://doi.org/10.1111/j.1365-2621.1980.tb06545.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- EVALUATION OF GOUDA CHEESE FIRMNESS BY COMPRESSION TESTSJournal of Texture Studies, 1976
- Variability in Atlantic Cod (Gadus morhua) from the Northeast Atlantic: a Review of Seasonal and Environmental Influences on Various Attributes of the FleshJournal of the Fisheries Research Board of Canada, 1975
- INSTRON RECORDER PEN RESPONSE*Journal of Texture Studies, 1975