Experiments in constituting a taste panel for canned and frozen prawn products

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dc.contributor.authorKrishna Iyer, H.
dc.contributor.authorChaudhuri, D. R.
dc.contributor.authorPillai, V. K.
dc.date.accessioned2017-07-25T10:00:02Z
dc.date.available2017-07-25T10:00:02Z
dc.date.issued1969
dc.description.abstractWith a view to constituting a taste panel in the laboratory for detecting the flavour changes in canned and frozen prawn, three methods of panel selection viz; 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 flavour changes in the two products.en_US
dc.identifier.citationFish Technol.6(2):129-133en_US
dc.identifier.urihttp://hdl.handle.net/123456789/2697
dc.language.isoenen_US
dc.titleExperiments in constituting a taste panel for canned and frozen prawn productsen_US
dc.typeArticleen_US
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