Sensory and objective measurements of the quality of frozen stored haddock of different initial freshnesses
- 1 August 1969
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 20 (8) , 469-476
- https://doi.org/10.1002/jsfa.2740200805
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- An improved automated analysis of hypoxanthineInternational Journal of Food Science & Technology, 1968
- Sensory and objective measurements of the quality of frozen stored cod of different initial freshnessesJournal of the Science of Food and Agriculture, 1968
- Production of Trimethylamine in Frozen Cod MuscleJournal of the Fisheries Research Board of Canada, 1968
- Measurement of Hypoxanthine in Fish as a Method of Assessing FreshnessJournal of Food Science, 1964
- The development of a numerical scoring system for the sensory assessment of the spoilage of wet white fish stored in iceJournal of the Science of Food and Agriculture, 1953
- Asymptotic RegressionBiometrics, 1951