Process yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar) in relation to raw material characteristics

By Bencze Rora A.M.   Kvale A.   Morkore T.   Rorvik K.-A.   Hallbjoorn S.   Magny S.   Thomassen S.  

Food Research International, Vol. 31, Iss. 8, 1998-10 ,pp. : 601-609

Elsevier

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Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements

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Food Research International, Vol. 37, Iss. 2, 2004-03 ,pp. : 181-193

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Consumer preference structures for traditional Spanish cheeses and their relationship with sensory properties

By Barcenas P.   Perez de San Roman R.   Perez Elortondo F.J.   Albisu M.  

Food Quality and Preference, Vol. 12, Iss. 4, 2001-06 ,pp. : 269-279

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Predicting sensory properties from rheological measurements of low-fat spreads

By Ronn B.B.   Hyldig G.   Wienberg L.   Qvist K.B.   Laustsen A.M.  

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Characteristics of low-fat beefburger as influenced by various types of wheat fibers

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Food Research International, Vol. 30, Iss. 3, 1997-04 ,pp. : 199-205

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