A comparative study on quality, shelf life and sensory attributes

Trond Løvdal - Researcher - Nofima

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

Descriptive Sensory Evaluations

Effect of different types of ethylene scavengers used in different combinations, on the post-harvest quality and phytochemicals retention of tomatoes (Solanum lycopersicum L.), Chemical and Biological Technologies in Agriculture

The beginner's guide to shelf life stability and packaging

Sensory attributes evaluated on raw and cooked samples.

PDF) Sensory characteristics of farmed and wild Atlantic salmon

Sensory Evaluation of Pork - Pork Information Gateway

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

Bjorn ROTH, PhD, Processing technology