ShareA rapid sensory method for quality management.
Author(s) : Ifremer, FIOM, HYLDIG G., NIELSEN J.
Summary
The first modern and detailed method, the Quality Index Method (QIM), was developed by the Tasmanian Food Research Unit. The purpose of the QIM is to establish more exact data for production management and fish inspection. QIM has been further developed in many projects. Some of these projects are reviewed.
Details
- Original title: A rapid sensory method for quality management.
- Record ID : 1999-0318
- Languages: English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
- Publication date: 1997/11/12
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles from the proceedings (39)
See the conference proceedings
Indexing
-
Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Measurement; Organoleptic property; Quality; Fish
-
Sensory analysis of fish.
- Author(s) : Ifremer, FIOM, NIELSEN J.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
View record
-
QUALITY MEASUREMENTS AS PART OF A TEST PROGRAM ...
- Author(s) : ROYRVIK J.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
View record
-
QIM: a European tool for fish freshness evaluat...
- Author(s) : Ifremer, FIOM, LUTEN J. B., MARTINSDOTTIR E.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
View record
-
Sensory evaluation in research of fish freshness.
- Author(s) : Ifremer, FIOM, MARTINSDOTTIR E.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
View record
-
MEASURING THE STORAGE LIVES OF CHILLED AND FROZ...
- Author(s) : HOWGATE P.
- Date : 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
View record