A Novel Tensile Test Method to Assess Texture and Gaping in Salmon Fillets
Article first published online: 3 MAY 2010
© 2010 Institute of Food Technologists®
Journal of Food Science
Volume 75, Issue 4, pages S182–S190, May 2010
How to Cite
Ashton, T. J., Michie, I. and Johnston, I. A. (2010), A Novel Tensile Test Method to Assess Texture and Gaping in Salmon Fillets. Journal of Food Science, 75: S182–S190. doi: 10.1111/j.1750-3841.2010.01586.x
- Issue published online: 3 MAY 2010
- Article first published online: 3 MAY 2010
- MS 20090746 Submitted 8/3/2009, Accepted 1/31/2010.
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