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Comparison of sensory and instrumental methods for the analysis of texture of cooked individually quick frozen and fresh‐frozen catfish fillets
Catfish fillet texture is important to consumers, especially if the texture is not what the consumer expects. Therefore, it is important to be able to assure that texture quality is consistent. Texture is a humanly perceived sensory trait and can be costly to processors when texture quality is subst...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6145228/ https://www.ncbi.nlm.nih.gov/pubmed/30258614 http://dx.doi.org/10.1002/fsn3.737 |