Comparison of Variable-Blade to Allo-Kramer Shear Method in Assessing Rainbow Trout (Oncorhynchus mykiss) Fillet Firmness
Article first published online: 16 AUG 2012
Journal of Food Science copy; 2012 Institute of Food Technologists® No claim to original US government works
Journal of Food Science
Volume 77, Issue 9, pages S335–S341, September 2012
How to Cite
Aussanasuwannakul, A., Slider, S. D., Salem, M., Yao, J. and Brett Kenney, P. (2012), Comparison of Variable-Blade to Allo-Kramer Shear Method in Assessing Rainbow Trout (Oncorhynchus mykiss) Fillet Firmness. Journal of Food Science, 77: S335–S341. doi: 10.1111/j.1750-3841.2012.02879.x
- Issue published online: 7 SEP 2012
- Article first published online: 16 AUG 2012
- MS 20120367 Submitted 3/8/2012, Accepted 6/20/2012.
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