Exsanguination of Turbot and the Effect on Fillet Quality Measured Mechanically, by Sensory Evaluation, and with Computer Vision
Article first published online: 25 OCT 2007
Journal of Food Science
Volume 72, Issue 9, pages E525–E531, November/December 2007
How to Cite
Roth, B., Schelvis-Smit, R., Stien, L.H., Foss, A., Nortvedt, R. and Imsland, A. (2007), Exsanguination of Turbot and the Effect on Fillet Quality Measured Mechanically, by Sensory Evaluation, and with Computer Vision. Journal of Food Science, 72: E525–E531. doi: 10.1111/j.1750-3841.2007.00540.x
- Issue published online: 26 OCT 2007
- Article first published online: 25 OCT 2007
- MS20070326 Submitted 5/3/2007, Accepted 8/8/2007
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