A comparative study on quality, shelf life and sensory attributes

Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice - ScienceDirect

PDF) Quality and Shelf-Life Evaluation of Packaged Biscuits Marketed in Bangladesh

Choosing an appropriate Sensory data analysis tool

Sensory claims substantiation: an overview - a white paper from Campden BRI

The beginner's guide to shelf life stability and packaging

PDF] Gaping and loss of fillet firmness in farmed salmon (Salmo salar L.) closely correlated with post‐slaughter cleaning of the abdominal cavity

Process Optimization and Quality Assessment of Nem, a Traditional Cambodian Lactic Acid Fermented Fish Product

Water quality parameters in RSW live chilling and carbon dioxide

Sensory Evaluation and Quality Control

PDF] Gaping and loss of fillet firmness in farmed salmon (Salmo salar L.) closely correlated with post‐slaughter cleaning of the abdominal cavity