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Book Review

Fishery Products—Quality, Safety and Authenticity

Edited by H. Rehbein and J. Oehlenschläger. Chichester, West Sussex, UK. Wiley-Blackwell, John Wiley and Sons, Ltd., Publication, 2009. 477 pages. $224.99.

Pages 318-325 | Published online: 27 Oct 2010

References

  • Bourne , M. C. 2002 . “ Food texture and viscosity: concept and measurement ” . In Food Texture and Viscosity: Concept and Measurement , 423 London : Academic Press .
  • Szczesniak , A. S. 1963 . Classification of textural characteristics . Journal of Food Science , 28 : 385 – 389 .
  • Szczesniak , A. S. 2002 . Texture is a sensory property . Food Quality and Preference , 13 : 215 – 225 .

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