Sensory Freshness Assessment of Ice Stored Rainbow Trout (Oncorhynchus mykiss)
Sensory quality characteristics of fish are very important factors on acceptance and market value of the product. Quality assessment of fish should be precise, fast, systematic and comprehensive regarding freshness attributes. The objectives of this study were to describe weather the QIM (Quality In...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2019-10-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2635 |
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