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more general categories information about this item Animal Science and Animal Products Animal Science and Animal Products animal products (13065) meat products (4725) meat cuts (776) fillets (459) Calendar Year Calendar Year Year (337475) 2011 (42920) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) animal products (13060) meat products (4721) meat cuts (776) fillets (459) plant products (54971) oilseed products (5896) sunflower seed products (448) sunflower oil (352) plant fats and oils (3200) seed oils (2039) sunflower oil (352) product quality (18080) sensory properties (4680) flavor (2002) odors (1816) Farms and Farming Systems Farms and Farming Systems farming systems (3425) Food and Human Nutrition Food and Human Nutrition food science (22492) food technology (8197) food preparation (2068) cooking (1493) baking (242) frying (338) food processing (5550) cooking (1491) baking (242) frying (338) Physical and Chemical Sciences Physical and Chemical Sciences physics (54990) physical properties (32618) color (4392) firmness (858) texture (2076) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) oilseed products (5896) sunflower seed products (448) sunflower oil (352) plant fats and oils (3200) seed oils (2039) sunflower oil (352) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering equipment (11338) processing equipment (2394) heat processing equipment (239) ovens (203) research (30526) research methods (29174) sensory evaluation (1238) technology (49139) processing technology (28127) heat treatment (3316) Taxa - Animalia Taxa - Animalia Chordata (15192) Pisces (8907) Actinopterygii (8702) Salmoniformes (2131) Salmonidae (2128) Oncorhynchus (1051) Oncorhynchus tshawytscha (113) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Evaluating instrumental colour and texture of thermally treated New Zealand King Salmon (Oncorhynchus tshawytscha) and their relation to sensory properties Author(s) of Article: Will be identified in next release Citation: Lebensmittel-Wissenschaft + [i.e. und] Technologie 2011 v.44 no.8 pp. 1814-1820 Click to View: (Click to View) Date of Publication: 2011 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=585167 Name of Publication: Lebensmittel-Wissenschaft Publishing Company: Will be identified in next release Accession Number: 182863
