author: grethe hyldig

Handbook of Meat, Poultry and Seafood Quality

... profile analysis. Food Technol, 22, pp. 62–66, 72. Bourne, MC. 1982. Food Texture and Viscosity: Concept and Measurement. Academic Press Inc., New York. Brandt, MA, EZ ... evaluation 42 Texture of Fish, Fish Products, and Shellfish 559.

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