Freshness Seminar Presentation
نویسنده
چکیده
This document is a slightly edited and expanded version of a presentation made at an Interwise seminar held on the 20th of April 2010. The topic of the seminar was the sensory evaluation of the freshness of fish as applied in quality control and quality assurance in commerce, the grading of fish for regulatory purposes, and in studies of properties of fish and the handling and processing of fish, i.e. in the R & D field.
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