A comparative study on quality, shelf life and sensory attributes

Trond Løvdal - Researcher - Nofima

PDF) A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets

Recent advances in non-thermal processing technologies for enhancing shelf life and improving food safety - ScienceDirect

PDF] Gaping and loss of fillet firmness in farmed salmon (Salmo salar L.) closely correlated with post‐slaughter cleaning of the abdominal cavity

PDF) Quality Index Method (QIM) scheme developed for farmed Atlantic salmon (Salmo salar)

Pharmaceutics, Free Full-Text

A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets

How to Choose the Right Sensory Test for Your Food or Beverage Evaluation Project? - Sirocco

Bjørn Roth - Nofima

Table 2 from Determination of Shelf Life for Butter and Cheese Products in Actual and Accelerated Conditions

Descriptive Sensory Evaluations

PDF) Quality Index Method (QIM) scheme developed for farmed Atlantic salmon (Salmo salar)

Objective vs Subjective Sensory Evaluation in Food Science