Seafood Sensory Information
- Assessment of Fish Quality - FAO
- Automated Sensory Procedures for Shrimp - U. Florida
- Effective Freshness Measurement Webinar (2010) - P. Howgate - Sea Fish Industry Authority
- Electronic Nose Odor Evaluation of Salmon Fillets Stored at Different Temperatures - Florida Sea Grant
- Guidance on Sensory Testing and Monitoring of Seafood for Presence of Petroleum Taint Following an Oil Spill - NOAA/NMFS
- Guidelines for the Sensory Evaluation of Fish and Shellfish in Laboratories (Appendix II: Draft) - FAO
- How Do You Know a Nice Fish When You Meet One? - "Simply Seafood"
- Quality Index Method - QIM Eurofish
- Resource Guide for the Food Industry (Product Development/Sensory Analysis) - D.M. Barrett, UCD
- Selection and Training of Assessors for Evaluation of Fish (2010)
- Sensory Assessment of Fish Quality - Torry Advisory Note
- Sensory Methods for Fish Inspection and Quality Assurance - UN Industrial Development Organization
- Standardization of the Ammonia Electrode Method for the Evaluation of Seafood Quality by Correlation to Sensory Analysis - USDC/NOAA
- Statistical Analysis of Sensory Freshness Data (2010)
- Testimony on Inspection of Seafood Products (1996) - FDA
On-Going Sensory Training Programs