Exsanguination of turbot and the effect on fillet quality measured mechanically, by sensory evaluation, and with computer vision.
Roth, B
Exsanguination of turbot and the effect on fillet quality measured mechanically, by sensory evaluation, and with computer vision. [electronic resource] - Journal of food science Nov 2007 - E525-31 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
1750-3841
10.1111/j.1750-3841.2007.00540.x doi
Analysis of Variance
Animals
Color
Electric Stimulation
Flatfishes--blood
Food Handling--methods
Hardness
Humans
Image Processing, Computer-Assisted--methods
Pigments, Biological--analysis
Quality Control
Reproducibility of Results
Sensation--physiology
Shear Strength
Taste--physiology
Exsanguination of turbot and the effect on fillet quality measured mechanically, by sensory evaluation, and with computer vision. [electronic resource] - Journal of food science Nov 2007 - E525-31 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
1750-3841
10.1111/j.1750-3841.2007.00540.x doi
Analysis of Variance
Animals
Color
Electric Stimulation
Flatfishes--blood
Food Handling--methods
Hardness
Humans
Image Processing, Computer-Assisted--methods
Pigments, Biological--analysis
Quality Control
Reproducibility of Results
Sensation--physiology
Shear Strength
Taste--physiology