SENSORY TESTING OF PEN‐REARED SALMON AND TROUT
- 1 March 1976
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 41 (2) , 386-390
- https://doi.org/10.1111/j.1365-2621.1976.tb00626.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Thiobarbituric Acid Value, Total Long-Chain Free Fatty Acids, and Flavor of Pacific Halibut (Hippoglossus stenolepis) and Chinook Salmon (Oncorhynchus tshawytscha) Frozen at SeaJournal of the Fisheries Research Board of Canada, 1973
- THE EFFECTS OF OVEN TEMPERATURE ON CERTAIN CHARACTERISTICS OF BAKED SALMONaJournal of Food Science, 1958
- The objective approach to sensory tests of foodJournal of the Science of Food and Agriculture, 1953
- Changes in the Palatability of Cod FilletsJournal of the Fisheries Research Board of Canada, 1949