Consumer acceptability of cod and whiting after chilled storage and freezing and thawing

International Journal of Food Science & Technology

Volumn 21, Issue 3, 1986, Pages 311-317

  BENNETT, R ^a   HAMILTON, M ^a  

^a ROBERT GORDON UNIVERSITY   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85005500502     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1986.tb00410.x     Document Type: Article

References (9)

1. Sensory and objective measurements of the quality of frozen stored cod of different intitial freshness
2. Sensory and objective measurements of the quality of frozen stored haddock of different initial freshness
3. Consumer evaluation of fresh and frozen fish
4. Measuring the storage lives of chilled and frozen fish products
5. An investigation into consumer preferences for nine fresh white fish species and the sensory attributes which determine acceptability
6. Biochemistry in the fishing industry
7. Quantitative subjective assessments are almost always biased, sometimes completely misleading
8. The development of numerical scoring system for the sensory assessment of the spoilage of wet white fish stored in ice