A practical application of sensory and rheological measurement in the development of fish pâté quality attributes
The flavor and texture of fish pâté are the most important attributes for consumers. The aim of the study was to analyze and compare commercial fish pâté with a laboratory prototype by combining sensory and rheological measurements. Quantitative Descriptive Analysis and Texture profile were establis...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001128664 |
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| Matična publikacija: |
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam (Online) 15 (2020), 3/4 ; str. 147-151 |
| Glavni autori: | Ranilović, Jasmina (Author), Bebek, Josip, Tomić-Obrdalj, Helena, Gajari, Davorka, Cvetković, Tanja |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.31895/hcptbn.15.3-4.1 Hrčak |