Sensory evaluation of seafood - Methods

Subjects

Subjects :

Engineering
business.industry
Difference test in sensory analysis of fish products and triangle test
Sensory system
Grading, process of applying categorical value to product group
Difference tests
Seafood sensory evaluation - grading
Wageningen Marine Research
Use of QIM in estimating past and remaining storage time
ranking and scaling methods
Grading
Seafood sensory evaluation - grading, ranking and scaling methods
difference existing as single sensory attribute
Descriptive tests, nature and intensity of differences (profiling and quality tests)
Sensory evaluation of seafood - methods
nature and intensity of differences (profiling and quality tests)
Difference tests, difference existing as single sensory attribute
Torry scoresheet - freshness evaluation of cooked lean fish
process of applying categorical value to product group
Marketing
business
Descriptive tests

Details

ISBN :

978-1-4051-4162-8

ISBNs :

9781405141628

Database :

OpenAIRE

Journal :

Technical University of Denmark Orbit, Fishery Products, Fishery Products: Quality, Safety and Authenticity, Fishery Products: Quality, Safety and Authenticity. Chichester: Blackwell

Accession number :

edsair.doi.dedup.....2f30c57e5b45d12372e36f67036b2e59