A comparative study on quality, shelf life and sensory attributes
Research Articles - Hav Line
Bjorn ROTH, PhD, Processing technology
Food Sensory Testing, Evaluation & Analysis Services
Food Sensory Testing, Evaluation & Analysis Services
Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice - ScienceDirect
PDF) A Structured Approach to Innovation through “La Salle Matrix Thinking”
Sensory shelf-life estimation: A review of current methodological approaches - ScienceDirect
Research Articles - Hav Line
Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice - ScienceDirect
Sensory analysis: Overview of methods and application areas: DLG Expert report 05-2016
Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice - ScienceDirect
Maren Skare Rullestad - Project Manager - Alltech
PDF) The Effect of Crowding Stress on Bacterial Growth and Sensory Properties of Chilled Atlantic Salmon Fillets
Pharmaceutics, Free Full-Text
PDF] Gaping and loss of fillet firmness in farmed salmon (Salmo salar L.) closely correlated with post‐slaughter cleaning of the abdominal cavity
