Effects of rearing temperature and strain on sensory characteristics, texture, colour and fat of Arctic charr (Salvelinus alpinus)

By Rafael Ginés, T. Valdimarsdottir, K. Sveinsdóttir, H. Thorarensen. 2004

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Effects of fish meal quality and fish meal substitution by animal protein blend on growth performance, flesh quality and liver histology of Japanese seabass (Lateolabrax japonicus) (2013, methodology): “Six relative parameters, including hardness, chewiness, springiness, cohesiveness, resilience and adhesiveness, were obtained from the TPA according to the methods described by Ginés et al. (2004).”