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46 137 records
Sensory evaluation in inspection.
Evaluation of fish freshness using mechanical methods.
If freshness is lost, where does it go?.
Sensory analysis of fish.
Multivariate data analysis used for investigation of the sensory quality of fish.
Accreditation of sensory laboratories.
Methods for freshness measurement based on electrical properties of fish tissue.
Evaluation of fish freshness by physical measurement techniques.
A rapid sensory method for quality management.
QIM: a European tool for fish freshness evaluation in the fishery chain.
Sensory evaluation in research of fish freshness.
Transformation of scientific knowledge about quality for practical use in the Danish fish sector.
Freshness quality grading of small pelagic species by sensory analysis.
Photobacterium phosphoreum, a microbial parameter for prediction of remaining shelf life in map cod fillets.
Assessment of fish (cod) freshness by VIS/NIR spectroscopy.
Postmortem changes in fish muscle proteins structural changes.
Time-temperature indicators for food safety and quality.
Lipid oxidation indices to evaluate sardine freshness.
Update on mixture THR02 as a long-term alternative to CFC-12 and HFC-134a.
IIR document
Thermodynamic properties of ammonia in the critical region.
Theoretical analysis of supercritical carbon dioxide heat rejection process.
Evaporation heat transfer coefficients of ammonia and CO2 inside a smooth tube.
Preliminary experimental results of CO2 gas-cooling over-all heat transfer coefficient under supercritical condition.
Pool boiling heat transfer coefficients of propane, butane, and their mixtures.
Boiling of hydrocarbons in small plate heat exchangers.
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