Texture analysis of fish fillets and minced fish by both sensory and instrumental methods
- 1 February 1983
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 18 (1), 85-95
- https://doi.org/10.1111/j.1365-2621.1983.tb00247.x
Abstract
No abstract availableKeywords
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