@book{21d2a7f5c26b4518b024c5af08e24f10,
title = "Results industry questionnaire SEAFOODsense",
abstract = "The aim of this research was to define sensory quality, and determine how this can be measured, at each point where quality decision-making is carried out in the chain of seafood handling from catch or slaughter to consumer. This was carried out by taking interviews with the industry to obtain knowledge about their sensory quality evaluation procedures and the descriptive terms they used. In four different countries, Ireland, Iceland, Denmark and The Netherlands, 8-17 companies throughout the fish production chain were selected.",
keywords = "sensorische evaluatie, methodologie, kwaliteit, voedselkwaliteit, zeevruchten, interviews, ierse republiek, ijsland, denemarken, nederland, sensory evaluation, methodology, quality, food quality, seafoods, interviews, irish republic, iceland, denmark, netherlands",
author = "A.A.M. Schelvis-Smit and M. Veldman and G. Hyldig and D. Green-Petersen and K. Sveinsdottir and E. Martinsdottir and {van Ruth}, S.M. and S. Fayoux",
note = "geheime rapportage",
year = "2005",
language = "English",
series = "Report / RIVO-Netherlands Institute for Fisheries Research",
publisher = "RIVO",
number = "no. C017/05",
address = "Netherlands",
}