Science & Research
Volume IV - 8.5 References
Orientation and Training
|VERSION NO.: 1.4|
Section 8 - Sensory Analysis
|EFFECTIVE DATE: 10-01-03||REVISED: 02-14-13|
- American Society for Testing and Materials Committee E-18 on Sensory Evaluation of Materials and Products. (1981). Guidelines for the selection and training of sensory panel members (STP 758).
- Department of Fisheries and Oceans, Canada, Inspection Branch. (1986 to 1995). Sensory methods in fish inspections (Notes from Sensory Training course given by the National Centre for Sensory Science, Inspection Branch, Department of Fisheries and Oceans, Canada).
- Reilly, T. I. and York, R. K. (1993). Sensory analysis application to harmonize expert assessors of fish products. In. Sylvia, G., Shriver, A. L., and Morrisey, M. T. (Eds.), Proceedings of Quality Control and Quality Assurance of Seafoods, May 16-18, 1993, Newport, Oregon.
- Compliance Program Guidance Manual 7303.842, Domestic Fish and Fishery Products Inspection Program and Compliance Program Guidance Manual 7303.844, Import Seafood Products. Retrieved from
- Compliance Program Guide Sec. 540.575, Fish – Fresh and Frozen – Adulteration Involving Decomposition and Sec. 540.252, Decomposition and Histamine Raw, Frozen Tuna and Mahi-Mahi; Canned Tuna; and Related Species. Retrieved from http://www.fda.gov/ICECI/ComplianceManuals/CompliancePolicyGuidanceManual/ucm119194.htm