ShareTexture measurement of fish and seafood.
[In Japanese. / En japonais.]
Author(s) : FUKUSHIMA H.
Type of article: Article
Summary
This article introduces some experimental machines and data on the physical properties of fish meat and seafood products.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 30005765
- Languages: Japanese
- Source: Refrigeration - vol. 087 - n. 1014
- Publication date: 2012/04
Links
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Indexing
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Themes:
Traceability, metrology;
Fish and fish product - Keywords: Measurement; Texture; Physical property; Seafood; Fish
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- Date : 1992
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- Source: J. Food Biochem. - vol. 16 - n. 3
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- Languages : English
- Source: J. agric. Food Chem. - vol. 8 - n. 4
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- Author(s) : Ifremer, FIOM, HEIA K., SIGERNES F., NILSEN H., OEHLENSCHLAGER J., SCHUBRING K., BORDERIAS J., NILSSON K., JORGENSEN B., NESVADBA P.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
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- Author(s) : BRILLET-VIEL A.
- Date : 2011/05
- Languages : French
- Source: Revue générale du Froid & du Conditionnement d'air - vol. 101 - n. 1113
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