Results industry questionnaire SEAFOODsense

• Main Authors: Schelvis-Smit, A.A.M., Veldman, M., Hyldig, G., Green-Petersen, D., Sveinsdottir, K., Martinsdottir, E., van Ruth, S.M., Fayoux, S.
• Format: Report
• Language: English
• Published: RIVO 2005
• Subjects: denmark; food quality; iceland; interviews; irish republic; methodology; netherlands; quality; seafoods; sensory evaluation; denemarken; ierse republiek; ijsland; kwaliteit; methodologie; nederland; sensorische evaluatie; voedselkwaliteit; zeevruchten; Slaughter; Iceland
• Online Access: https://research.wur.nl/en/publications/results-industry-questionnaire-seafoodsense

The aim of this research was to define sensory quality, and determine how this can be measured, at each point where quality decision-making is carried out in the chain of seafood handling from catch or slaughter to consumer. This was carried out by taking interviews with the industry to obtain knowl...