title: Odour intensity and taste acceptability of spices in minced fish products.
abstract: Minced fish products, like pastes, sausages and hamburgers, usually are produced with the addition of spices, and the amount of the individual flavouring ingredients is chosen hitherto on basis of the trial and error method. A more efficient approach, based on predictor equations, is described in this paper.
mesh_terms: D003212:Condiments; D005396:Fish Products; D006801:Humans; D009812:Odorants; D013649:Taste