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What is Organoleptic Analysis of Fish Freshness about?

This document describes a practice of organoleptic analysis of fish conducted by students of fishery engineering in Peru. It explains the objectives of recognizing the characteristics of fresh and spoiled fish through sight, smell, taste, and touch. It also presents the theoretical framework on human sensory organs and the organoleptic properties of food such as flavor, texture, aroma, and color. Additionally, it details

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