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Exsanguination of Turbot and the Effect on Fillet Quality Measured Mechanically, by Sensory Evaluation, and with Computer Vision

✍ Scribed by B. Roth; R. Schelvis-Smit; L.H. Stien; A. Foss; R. Nortvedt; A. Imsland

Book ID: 111405329
Publisher: Institute of Food Technologists
Year: 2007
Tongue: English
Weight: 199 KB
Volume: 72
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1750-3841.2007.00540.x

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