Methods of sensory evaluation of quality and application of statistical methods in sensory evaluation problems with special reference to fishery products
Methods of sensory evaluation of quality and application of statistical methods in sensory evaluation problems with special reference to fishery products
Date
1972
Authors
Iyer, H.K.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists(India),Cochin
Abstract
Sensory evaluation is still the most reliable method for evaluation of the freshness of raw and processed fishery products. The existing methods of sensory evaluation of quality and the use of statistical techniques need consideration in evaluating the quality of raw and processed fishery products.
Description
Keywords
Sensory evaluation, fishery products, statistical methods
Citation
Fisheries Technology 1972: 9(2), 104-108