@inbook{a354e71673f5474bae15a82f379cc583,
title = "Sensory evaluation of seafood: methods",
keywords = "Descriptive tests, nature and intensity of differences (profiling and quality tests), Difference test in sensory analysis of fish products and triangle test, Difference tests, difference existing as single sensory attribute, Grading, process of applying categorical value to product group, Seafood sensory evaluation - grading, ranking and scaling methods, Sensory evaluation of seafood - methods, Torry scoresheet - freshness evaluation of cooked lean fish, Use of QIM in estimating past and remaining storage time",
author = "E. Martinsdottir and A.A.M. Schelvis-Smit and G. Hyldig and K. Sveinsdottir",
year = "2009",
language = "English",
isbn = "9781405141628",
pages = "425--443",
editor = "H. Rehbein and J. Oehlenschlaeger",
booktitle = "Fishery Products: Quality, Safety and Authenticity",
publisher = "Wiley-Blackwell",
}