Journal article
Taster response to salt in minced fish
Journal of Food Science, Vol.47(6), pp.2066-2067
1982
Abstract
Cooked fish minces, alone and with four added levels of salt, were tasted at the same sessions as five solutions of similar salt concentration. Saltiness was measured by the tasters using the method of magnitude estimation. The magnitude estimation exponent for salt in cooked fish mince was 1.05 whereas that for the solution was significantly higher at 1.51.
Details
- Title
- Taster response to salt in minced fish
- Authors
- H A Bremner (Author) - CSIRO Division Of Food Research
- Publication details
- Journal of Food Science, Vol.47(6), pp.2066-2067
- Publisher
- Wiley-Blackwell Publishing Inc.
- Date published
- 1982
- DOI
- 10.1111/j.1365-2621.1982.tb12949.x
- ISSN
- 0022-1147
- Organisation Unit
- University of the Sunshine Coast, Queensland
- Language
- English
- Record Identifier
- 99450282102621
- Output Type
- Journal article
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