Quality control of frozen fish using rheological techniques

被引：65
作者：
Barroso, M [1 ]
Careche, M [1 ]
Borderias, AJ [1 ]
机构：
[1] CSIC, Inst Frio, Fish & Meat Sci & Technol Dept, E-28040 Madrid, Spain
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1998年 / 9卷 / 06期
关键词：
D O I：
10.1016/S0924-2244(98)00047-8
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This paper describes the mechanical/physical methods most commonly cited in the literature for measuring deterioration of frozen fish, examines the correlation of these methods with sensory analysis and discusses their possible utility for the quality control of frozen fish. (C) 1998 Published by Elsevier Science Ltd.
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收藏
页码：223 / 229
页数：7
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