Scientific and technological aspects of fish product development. Part I: Handshaking instrumental texture with consumer preference in burgers

Food Science

• Frozen Vegetable 100%
• Organoleptic Property 50%
• Processed Fish 50%
• Milk Protein 50%

Agricultural and Biological Sciences

• Fish Products 100%
• Pectin 50%

Biochemistry, Genetics and Molecular Biology

• Pectin 50%
• Carrageenan 50%