Instrumental-sensory evaluation of texture for fish sausage and its storage stability

Instrumental-sensory evaluation of texture for fish sausage and its storage stability

10.1111/j.1444-2906.2007.01449.x

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Bibliographic Details
Main Authors: Rahman, M.S., Al-Waili, H., Guizani, N., Kasapis, S.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
Fish sausage
Storage stability
Texture
Texture profile analysis
Underutilized fish
Online Access:http://scholarbank.nus.edu.sg/handle/10635/76387
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Institution: National University of Singapore

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http://scholarbank.nus.edu.sg/handle/10635/76387

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