au.\*:("SANDERS HR")
Results 1 to 4 of 4
Selection :
THE CONSTRUCTION OF GRADING SCHEMES BASED OF FRESHNESS ASSESSMENT OF FISH.SANDERS HR; SMITH GL.1976; J. FOOD TECHNOL.; G.B.; DA. 1976; VOL. 11; NO 4; PP. 365-378; BIBL. 9 REF.Article
COMPARISON OF METHODS OF FRESHNESS ASSESSMENT OF WET FISH. III. LABORATORY ASSESSMENTS OF COMMERCIAL FISH. = COMPARAISON DE METHODES D'EVALUATION DE LA FRAICHEUR DU POISSON FRAIS. III. EVALUATION AU LABORATOIRE DU POISSON COMMERCIALISEBURT JR; GIBSON DM; JASON AC et al.1976; J. FOOD TECHNOL.; G.B.; DA. 1976; VOL. 11; NO 2; PP. 117-128; BIBL. 13 REF.Article
COMPARISON OF METHODS OF FRESHNESS ASSESSMENT OF WET FISH. I. SENSORY ASSESSMENTS OF BOXED EXPERIMENTAL FISH = COMPARAISON DES METHODES D'EVALUATION DE LA FRAICHEUR DU POISSON FRAIS (REFRIGERE). I. ANALYSES SENSORIELLES DU POISSON EXPERIMENTAL EN CAISSESBURT JR; GIBSON DM; JASON AC et al.1975; J. FOOD TECHNOL.; G.B.; DA. 1975; VOL. 10; NO 6; PP. 645-656; BIBL. 9REF.Article
COMPARISON OF METHODS OF FRESHNESS ASSESSMENT OF WET FISH. II. INSTRUMENTAL AND CHEMICAL ASSESSMENTS OF BOXED EXPERIMENTAL FISH = COMPARAISON DES METHODES D'EVALUATION DE LA FRAICHEUR DU POISSON FRAIS (REFRIGERE). II. EVALUATION INSTRUMENTALE ET CHIMIQUE DU POISSON SUR GLACEBURT JR; GIBSON M; JASON AC et al.1976; J. FOOD TECHNOL.; G.B.; DA. 1976; VOL. 11; NO 1; PP. 73-89; BIBL. 19REF.Article