Some further considerations in the development of an experimental design for sensory evaluation of fish quality
An experimental procedure along with a method of analysis to judge the suitability of an individual to be included in a taste panel is described. The procedure is based on comparison of the organoleptic scores assigned by the individual to pairs of fish samples whose qualities are known and a set of physical measurements of the same samples.Fisher's Exact Probability Test provides a criterion for the judgement.
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| Principais autores: | , |
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| Formato: | article biblioteca |
| Idioma: | English |
| Publicado em: |
1984
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| Assuntos: | Fisheries, taste tests, fishery products, quality control, organoleptic properties, |
| Acesso em linha: | http://hdl.handle.net/1834/33815 |
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