Experiments in constituting a taste panel for canned and frozen prawn products
Experiments in constituting a taste panel for canned and frozen prawn products
| dc.contributor.author | Iyer, H.K. | |
| dc.contributor.author | Choudhury, D.R. | |
| dc.contributor.author | Pillai, V.K. | |
| dc.date.accessioned | 2013-11-19T10:20:48Z | |
| dc.date.available | 2013-11-19T10:20:48Z | |
| dc.date.issued | 1969 | |
| dc.description.abstract | With 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 changcs in the two products. | en_US |
| dc.identifier.citation | fishery technology 1969: 6(2), 129-133 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/559 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of fisheries Technologists (India), Cochin | en_US |
| dc.subject | Frozen prawn | en_US |
| dc.subject | canned products | en_US |
| dc.title | Experiments in constituting a taste panel for canned and frozen prawn products | en_US |
| dc.type | Article | en_US |
Files
Original bundle
1 - 1 of 1
- Name:
- EXPERIMENTS IN CONSTITUTING A TASTE PANEL FOR CANNED AND FROZEN PRAWN PRODUCTS.pdf
- Size:
- 439.25 KB
- Format:
- Adobe Portable Document Format
- Description:
License bundle
1 - 1 of 1
No Thumbnail Available
- Name:
- license.txt
- Size:
- 1.71 KB
- Format:
- Item-specific license agreed upon to submission
- Description: