| 000 | 01476 a2200433 4500 | ||
|---|---|---|---|
| 005 | 20250515094845.0 | ||
| 264 | 0 | _c20080324 | |
| 008 | 200803s 0 0 eng d | ||
| 022 | _a1750-3841 | ||
| 024 | 7 |
_a10.1111/j.1750-3841.2007.00540.x _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aRoth, B | |
| 245 | 0 | 0 |
_aExsanguination of turbot and the effect on fillet quality measured mechanically, by sensory evaluation, and with computer vision. _h[electronic resource] |
| 260 |
_bJournal of food science _cNov 2007 |
||
| 300 |
_aE525-31 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAnalysis of Variance |
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aColor |
| 650 | 0 | 4 | _aElectric Stimulation |
| 650 | 0 | 4 |
_aFlatfishes _xblood |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 | _aHardness |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 |
_aImage Processing, Computer-Assisted _xmethods |
| 650 | 0 | 4 |
_aPigments, Biological _xanalysis |
| 650 | 0 | 4 | _aQuality Control |
| 650 | 0 | 4 | _aReproducibility of Results |
| 650 | 0 | 4 |
_aSensation _xphysiology |
| 650 | 0 | 4 | _aShear Strength |
| 650 | 0 | 4 |
_aTaste _xphysiology |
| 700 | 1 | _aSchelvis-Smit, R | |
| 700 | 1 | _aStien, L H | |
| 700 | 1 | _aFoss, A | |
| 700 | 1 | _aNortvedt, R | |
| 700 | 1 | _aImsland, A | |
| 773 | 0 |
_tJournal of food science _gvol. 72 _gno. 9 _gp. E525-31 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1111/j.1750-3841.2007.00540.x _zAvailable from publisher's website |
| 999 |
_c17550243 _d17550243 |
||