A comparative study on quality, shelf life and sensory attributes

A comparative study on quality, shelf life and sensory attributes of Atlantic salmon slaughtered on board slaughter vessels against traditional land-based facilities - ScienceDirect

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

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Dough rheology, antioxidants, textural, physicochemical characteristics, and sensory quality of pizza base enriched with onion (Allium cepa L.) skin powder

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

The standard score sheet for the sensory evaluation of the fresh-cut

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