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June 1, 1953Journal of the Science of Food and Agriculture

The development of a numerical scoring system for the sensory assessment of the spoilage of wet white fish stored in ice

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JSJ. M. ShewanMarine ScotlandRMRuth G. MacintoshUniversity of TorontoCTC. G. TuckerCentral Food Technological Research Institute

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Shewan et al. (1953) studied this question.

synapsesocial.com/papers/6a71388ef44fa9f079deffb3https://doi.org/10.1002/jsfa.2740040607
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