Chapter 2. Practical Evaluation of Fish Quality by Objective, Subjective, and Statistical Testing

  1. Associate Professor Cesarettin Alasalvar3,
  2. Professor Fereidoon Shahidi4,
  3. Professor Kazuo Miyashita5 and
  4. Dr Udaya Wanasundara6
  1. Associate Professor Cesarettin Alasalvar3,
  2. John M. Grigor1 and
  3. Zulfiqur Ali2

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch2

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

How to Cite

Alasalvar, C., Grigor, J. M. and Ali, Z. (2010) Practical Evaluation of Fish Quality by Objective, Subjective, and Statistical Testing, in Handbook of Seafood Quality, Safety and Health Applications (eds C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444325546.ch2

Editor Information

  1. 3

    TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey

  2. 4

    Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

  3. 5

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 6

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Author Information

  1. 1

    Institute of Food, Nutrition, and Human Health, Massey University, Auckland, New Zealand

  2. 2

    Teesside Centre for Nanotechnology and Fabrication, University of Teesside, Middlesbrough, UK

  3. 3

    TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey

Publication History

  1. Published Online: 2 SEP 2010
  2. Published Print: 1 OCT 2010

ISBN Information

Print ISBN: 9781405180702

Online ISBN: 9781444325546

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