QUALITY-CONTROL OF FROZEN FISH USING RHEOLOGICAL TECHNIQUES

Authors
BARROSO M CARECHE M BORDERIAS AJ
Citation
M. Barroso et al., QUALITY-CONTROL OF FROZEN FISH USING RHEOLOGICAL TECHNIQUES, Trends in food science & technology, 9(6), 1998, pp. 223-229
Citations number
64
Categorie Soggetti
Food Science & Tenology
Journal title
Trends in food science & technology → ACNP
ISSN journal
09242244
Volume
9
Issue
6
Year of publication
1998
Pages
223 - 229
Database
ISI
SICI code
0924-2244(1998)9:6<223:QOFFUR>2.0.ZU;2-F
Abstract
This paper describes the mechanical/physical methods most commonly cit ed in the literature for measuring deterioration of frozen fish, exami nes the correlation of these methods with sensory analysis and discuss es their possible utility for the quality control of frozen fish. (C) 1998 Published by Elsevier Science Ltd.