Exsanguination of turbot and the effect on fillet quality measured mechanically, by sensory evaluation, and with computer vision

Publication details

Journal : Journal of Food Science , vol. 72 , p. E525–E531 , 2007

International Standard Numbers :
Printed : 0022-1147
Electronic : 1750-3841

Publication type : Academic article

Contributors : Roth, Bjørn; Schelvis, R.; Stien, Lars Helge; Foss, Atle; Nortvedt, Ragnar; Imsland, Albert

Links :
DOI : doi.org/10.1111/j.1750-3841.20...