SENSORY ATTRIBUTES OF HADDOCK BALLS AFFECTED BY ADDED FISH PROTEIN ISOLATE AND FROZEN STORAGE
- Author
- REZA SHAVIKLO, Gholam1 ; ARASON, Sigurjon1 2 ; THORKELSSON, Gudjon1 2 ; SVEINSDOTTIR, Kolbrun2 ; MARTINSDOTTIR, Emilia2
[1] Faculty of Food Science and Human Nutrition University of Iceland Sæmundargötu 2, 101 Reyljavik, Iceland
[2] Matis Food Research Company Skulagata 4, 101 Reyljavik, Iceland - Source
Journal of sensory studies. 2010, Vol 25, Num 3, pp 316-331, 16 p ; ref : 3 p
- CODEN
- JSSDEO
- ISSN
- 0887-8250
- Scientific domain
- Food science technology
- Publisher
- Wiley, Hoboken, NJ
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Produit congelé Protéine
- Keyword (en)
- Frozen product Protein
- Keyword (es)
- Producto congelado Proteína
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A01 Methods of analysis, processing and quality control, regulation, standards
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22884651
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1745-459X.2009.00260.x 
https://dx.doi.org/10.1111/j.1745-459X.2009.00260.x
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