Sensory Profiling of Cooked Gilthead Sea Bream (Sparus aurata): Sensory Evaluation Procedures and Panel Training

Food Science and Technology International

Volumn 8, Issue 3, 2002, Pages 169-177

  Carbonell, I ^a   Izquierdo, L ^a   Costell, E ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

assessors; cultured fish; gilthead sea bream; sensory profiling; training

Indexed keywords

FIBERS; FISHERIES; FLAVORS; NUTRITION; ODORS; PRINCIPAL COMPONENT ANALYSIS; SENSORY PERCEPTION; TEXTURES;

CULTURED FISHES; SENSORY PROFILING;

FOOD PROCESSING;

ARCHOSARGUS RHOMBOIDALIS; HYPEROGLYPHE POROSA; PISCES; SPARUS; SPARUS AURATA;

EID: 0036613841     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1106/108201302026641     Document Type: Article

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