@inbook{fdf045ebb0c44ce0b84c2824a16dc6d1,
title = "Sensory evaluation of seafood: general principles and guidelines",
keywords = "High preferences for sensory attributes in farmed cod, Participant selection in sensory panel with basic sensory acuity and ability, Psychological factors, influencing performance in sensory evaluation, Quality control in fish industry, Seafood sensory evaluation - general principles and guidelines, Sensory evaluation application in fish and other seafood, Sensory evaluation systems within hazard assessment critical control point (HACCP), Sensory evaluation, at different levels in fish processing industry",
author = "E. Martinsdottir and A.A.M. Schelvis-Smit and G. Hyldig and K. Sveinsdottir",
year = "2009",
doi = "10.1002/9781444322668.ch19",
language = "English",
isbn = "9781405141628",
pages = "411--424",
editor = "H. Rehbein and J. Oehlenschlaeger",
booktitle = "Fishery Products. Quality, safety and authenticity",
publisher = "Blackwell",
address = "United Kingdom",
}