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
| dc.contributor.author | Iyer, H.K. | |
| dc.date.accessioned | 2013-11-23T10:54:48Z | |
| dc.date.available | 2013-11-23T10:54:48Z | |
| dc.date.issued | 1972 | |
| dc.description.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. | en_US |
| dc.identifier.citation | Fisheries Technology 1972: 9(2), 104-108 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/635 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of Fisheries Technologists(India),Cochin | en_US |
| dc.subject | Sensory evaluation | en_US |
| dc.subject | fishery products | en_US |
| dc.subject | statistical methods | en_US |
| dc.title | Methods of sensory evaluation of quality and application of statistical methods in sensory evaluation problems with special reference to fishery products | en_US |
| dc.type | Article | en_US |
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