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Relationship between carcass weight, skatole level and sensory assessment in fat of different boars
boar skatole weight sensory assessment
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2014/2/27
The purpose of this study was to investigate the relationship between the carcass weight and the level of skatole in boar back fat samples with descriptive sensory profiles (trained sensory panel) imm...
Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures
Pacific oyster microbial flora quality assessment shelf-life
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2014/3/10
The changes were studied in microbiological, chemical, and sensory properties of Pacific oysters stored at 10°C, 5°C, and 0°C. Pseudomonas (22%) and Vibrionaceae (20%) species were dominant in raw oys...