HIGHLIGHTS
- who: (Micropterus salmoides and colleagues from the Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China College of Bioengineering and Food, Hubei University of Technology, Wuhan, China have published the Article: Correlations between Texture Profile Analysis and Sensory Evaluation of Cured Largemouth Bass Meat ( Micropterus salmoides ), in the Journal: Journal of Food Quality of 13/04/2022
- what: Differences were found among the data from the sensory evaluation and instrumental analysis of cured bass with various sodium chloride concentrations.
- how: The results showed that TPA gumminess . . .
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