Results industry questionnaire SEAFOODsense
2005
Schelvis-Smit, A.A.M. | Veldman, M. | Hyldig, G. | Green-Petersen, D. | Sveinsdottir, K. | Martinsdottir, E. | van Ruth, S.M. | Fayoux, S.
The aim of this research was to define sensory quality, and determine how this can be measured, at each point where quality decision-making is carried out in the chain of seafood handling from catch or slaughter to consumer. This was carried out by taking interviews with the industry to obtain knowledge about their sensory quality evaluation procedures and the descriptive terms they used. In four different countries, Ireland, Iceland, Denmark and The Netherlands, 8-17 companies throughout the fish production chain were selected.
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Эту запись предоставил Wageningen University & Research