A Model Retail Identification Plan for Seafood Species: A Description of the Project and Recommended Principles of Identification, Volume 55
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DEVELOPMENT OF A MODEL IDENTI 29
REVIEW OF THE MODEL IDENTIFI 36
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Atlantic Cod Atlantic Mackerel BASE names Black Dogfish Blackfin Tuna Blue Catfish Brown Bullhead COARSENESS MOISTURE content COLOR after cooking COLOR after cookinq consumers content after cooking cooking FLAKINESS FIRMNESS cooking FLAVOR intensity cookinq FLAKINESS FIRMNESS Crevalle Jack DARK NOT FLAKY developed edibility profiles edible characteristics FAT content Low FAT content ODOR finfish finfish and shellfish FIRM SMOOTH DRY FIRMNESS COARSENESS MOISTURE fish FLAKINESS FIRMNESS COARSENESS FLAKINESS FLAKY FLAKY FIRM SMOOTH FLAKY NOT FIRM FLARY FLAVOR intensity FAT FLAVOR intensity MILD Flounder framework Giant Sea Bass Halibut HIGH ODOR HIGH STRONG DARK identification system intensity FAT content MILD WHITE FLAKY MOISTURE content DRY MSP level O O O O Ocean Pout Petrale Sole product identification raw-fresh COLOR Salmon seafood seafood industry seafood products seafood species Shovelnose Sturgeon Skipjack Tuna Smallmouth Buffalo SMOOTH DRY MILD species and products Species Products Spotted Seatrout STRONG HIGH STRONG Trout Turbot WHITE FLAKY FIRM Yellowtail