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.
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Online Access: | https://dx.doi.org/10.1594/pangaea.921789 https://doi.pangaea.de/10.1594/PANGAEA.921789 |
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ftdatacite:10.1594/pangaea.921789 2023-05-15T17:43:55+02:00 Organoleptic qualities (taste, smell, texture and appearance) of the Northern shrimp under combined ocean change drivers (Temp, pH, O₂ saturation) Chemel, Mathilde Noisette, Fanny Chabot, Denis Guscelli, Ella Leclerc, Luc Calosi, Piero 2020 text/tab-separated-values https://dx.doi.org/10.1594/pangaea.921789 https://doi.pangaea.de/10.1594/PANGAEA.921789 en eng PANGAEA - Data Publisher for Earth & Environmental Science https://dx.doi.org/10.1594/pangaea.921792 https://dx.doi.org/10.3389/fmars.2020.00611 Creative Commons Attribution 4.0 International https://creativecommons.org/licenses/by/4.0/legalcode cc-by-4.0 CC-BY 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 Dataset dataset 2020 ftdatacite https://doi.org/10.1594/pangaea.921789 https://doi.org/10.1594/pangaea.921792 https://doi.org/10.3389/fmars.2020.00611 2022-02-09T13:21:31Z 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. Dataset northern shrimp Ocean acidification DataCite Metadata Store (German National Library of Science and Technology) |
institution |
Open Polar |
collection |
DataCite Metadata Store (German National Library of Science and Technology) |
op_collection_id |
ftdatacite |
language |
English |
topic |
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 |
spellingShingle |
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 Chemel, Mathilde Noisette, Fanny Chabot, Denis Guscelli, Ella Leclerc, Luc Calosi, Piero Organoleptic qualities (taste, smell, texture and appearance) of the Northern shrimp under combined ocean change drivers (Temp, pH, O₂ saturation) |
topic_facet |
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 |
description |
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. |
format |
Dataset |
author |
Chemel, Mathilde Noisette, Fanny Chabot, Denis Guscelli, Ella Leclerc, Luc Calosi, Piero |
author_facet |
Chemel, Mathilde Noisette, Fanny Chabot, Denis Guscelli, Ella Leclerc, Luc Calosi, Piero |
author_sort |
Chemel, Mathilde |
title |
Organoleptic qualities (taste, smell, texture and appearance) of the Northern shrimp under combined ocean change drivers (Temp, pH, O₂ saturation) |
title_short |
Organoleptic qualities (taste, smell, texture and appearance) of the Northern shrimp under combined ocean change drivers (Temp, pH, O₂ saturation) |
title_full |
Organoleptic qualities (taste, smell, texture and appearance) of the Northern shrimp under combined ocean change drivers (Temp, pH, O₂ saturation) |
title_fullStr |
Organoleptic qualities (taste, smell, texture and appearance) of the Northern shrimp under combined ocean change drivers (Temp, pH, O₂ saturation) |
title_full_unstemmed |
Organoleptic qualities (taste, smell, texture and appearance) of the Northern shrimp under combined ocean change drivers (Temp, pH, O₂ saturation) |
title_sort |
organoleptic qualities (taste, smell, texture and appearance) of the northern shrimp under combined ocean change drivers (temp, ph, o₂ saturation) |
publisher |
PANGAEA - Data Publisher for Earth & Environmental Science |
publishDate |
2020 |
url |
https://dx.doi.org/10.1594/pangaea.921789 https://doi.pangaea.de/10.1594/PANGAEA.921789 |
genre |
northern shrimp Ocean acidification |
genre_facet |
northern shrimp Ocean acidification |
op_relation |
https://dx.doi.org/10.1594/pangaea.921792 https://dx.doi.org/10.3389/fmars.2020.00611 |
op_rights |
Creative Commons Attribution 4.0 International https://creativecommons.org/licenses/by/4.0/legalcode cc-by-4.0 |
op_rightsnorm |
CC-BY |
op_doi |
https://doi.org/10.1594/pangaea.921789 https://doi.org/10.1594/pangaea.921792 https://doi.org/10.3389/fmars.2020.00611 |
_version_ |
1766146089309700096 |