Volatile bases and sensory quality-factors in iced white fish
- 1 April 1955
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 6 (4), 207-217
- https://doi.org/10.1002/jsfa.2740060406
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- 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
- Rapid methods for estimating correlation coefficientsBiometrika, 1951
- Changes in the Palatability of Cod FilletsJournal of the Fisheries Research Board of Canada, 1949
- (b) Some Bacteriological Aspects of Handling, Processing and Distribution of Fish, by J. M. SHEWAN, B.SC., PH.D., A.R.I.C., Principal Scientific Officer, Department of Scientific and Industrial Research, Torry Research StationJournal of the Royal Sanitary Institute, 1949
- The Measurement of Spoilage in FishJournal of the Biological Board of Canada, 1937
- Bestimmung des flüchtigen basischen Stickstoffs in Fischen als Maßstab für ihren FrischezustandZeitschrift für Lebensmittel-Untersuchung und Forschung, 1935