A comparative study on quality, shelf life and sensory attributes
NTNU Open: A comparative study on quality, shelf life and sensory attributes of Atlantic salmon slaughtered on board slaughter vessels against traditional land-based facilities.
PDF) A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets
Quality and quality changes in fresh fish - 6. Quality changes and shelf life for chilled fish
A comparative study on quality, shelf life and sensory attributes of Atlantic salmon slaughtered on board slaughter vessels against traditional land-based facilities - ScienceDirect
Maren Skare Rullestad - Project Manager - Alltech
PDF) Sensory shelf-life estimation: A review of current methodological approaches
Process Optimization and Quality Assessment of Nem, a Traditional Cambodian Lactic Acid Fermented Fish Product
Pharmaceutics, Free Full-Text
Sensory Evaluation Methods for Food and Beverage Shelf Life Assessment - ScienceDirect
Sensory analysis: Overview of methods and application areas: DLG Expert report 05-2016
PDF) Evaluation of physical and instrumentally determined sensory attributes of Atlantic salmon portions packaged in modified atmosphere and vacuum skin
Use of Nanotechnology for the Improvement of Sensory Attributes of Foods
