Experiments in constituting a taste panel for canned and frozen prawn products
1969
Krishna Iyer, H. | Choudhury, D.R. | Pillai, V.K.
With a view to constituting a taste panel in the laboratory for detecting the flavor changes in canned and frozen prawn, three methods of panel selection (scalar scoring method, range and deviation method and triangular method) were tried. Out of the three, triangular method was found to be suitable for panel formation in canned and frozen prawn. Using this method a panel of six members was formed for detecting flavor changes in the two products.
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书目信息
其它主题
Frozen prawns; Canned prawns; Deviation method; Scalar scoring; Processed fishery products; Triangular method
语言
英语
格式
application/pdf, application/pdf, 129-133, application/pdf
ISSN
0015-3001
类型
Journal Article
来源
http://aquaticcommons.org/id/eprint/16321, 12051, 2015-03-10 15:00:39, 16321, Society of Fisheries Technologists, India
2024-06-20
2025-10-25
Dublin Core