Organoleptic qualities (taste, smell, texture and appearance) of the Northern shrimp under combined ocean change drivers (Temp, pH, O₂ saturation)

For more details please refer to the method's section "Organoleptic Quality Evaluation (Design B Only)" of Chamel et al. 2020, where scoring and hedonic scale are described.

Bibliographic Details
Main Authors:	Chemel, Mathilde, Noisette, Fanny, Chabot, Denis, Guscelli, Ella, Leclerc, Luc, Calosi, Piero
Format:	Dataset
Language:	English
Published:	PANGAEA - Data Publisher for Earth & Environmental Science 2020
Subjects:	hypoxia mortality Ocean acidification ocean warming seafood Sample ID Sample comment Treatment temperature Treatment pH Oxygen saturation Tank number Subject Appearance, categorical Smell, categorical Texture, categorical Taste, categorical northern shrimp
Online Access:	https://dx.doi.org/10.1594/pangaea.921789 https://doi.pangaea.de/10.1594/PANGAEA.921789

Description
Summary:	For more details please refer to the method's section "Organoleptic Quality Evaluation (Design B Only)" of Chamel et al. 2020, where scoring and hedonic scale are described.