Peer-reviewed articles

Sensory quality management of fish. In: Sensory analysis for food and beverage quality control: a practical guide

Authors: Emilia Martinsdóttir

Version: Oxford, Woodhead Publishing Ltd. CRC

Publication year: 2010


Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages.

Link to book