Query: title:(Sensory Quality of Fish), Author: Hyldig

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title:(Sensory Quality of Fish) Author: Hyldig

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Interpreted as:

title:(Sensory AND Quality AND of AND Fish)

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10 items by relevance

1 Book chapter

Sensory Quality of Fish

Hyldig, Grethe

Handbook of Meat, Poultry and Seafood Quality — 2012, pp. 459-478

Year: 2012

Language: English

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2 Journal article

Sensory quality criteria for five fish species 10.1111/j.1745-4557.2000.tb00583.x

Warm, Karin; Nielsen, Jette; Hyldig, Grethe; Martens, M.

Journal of Food Quality — 2000, Volume 23, Issue 6, pp. 583-601

Sensory profiling has been used to develop one sensory vocabulary for five fish species: cod (Gadus morhua), saithe (Pollachius virens), rainbow trout (Salmo gardineri), herring (Clupea harengus) and flounder (Platichthys flessus). A nine- member trained panel assessed 18 samples with variation

Year: 2000

Language: English

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3 Book chapter

Sensory and quality properties of fresh, frozen and packaged fish

Hyldig, Grethe; Nielsen, Jette; Jacobsen, Charlotte; Nielsen, Henrik Hauch

Advances in Meat, Poultry and Seafood Packaging — 2012, pp. 154-170

Year: 2012

Language: English

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