From: Nicola Shepherd <N.Shepherd@marlab.ac.uk>
To: seafood@ucdavis.edu, "'fishinfo@guernsey.net'" <fishinfo@guernsey.net>
Subject: RE: electronic device
Date: Tue, 27 Jun 2000 10:05:08 +0100
Avry, I think you may be talking about the Torry Freshness meter
which uses the electrical properties of the skin to measure fish freshness
-the instrumental readings can be correlated with the stage of spoilage or
freshness as measured by some other means eg sensory, TVB.
The company who were ditributing the instruments are:
Distell, Unit 6, Old levenseat, Fauld House, West Lothian, Scotland
Tel 01501 770124
Nicky Shepherd
> From: Richard Lord[SMTP:fishinfo@guernsey.net]
> Reply To: fishinfo@guernsey.net
> Sent: 25 June 2000 11:27
> To: seafood@ucdavis.edu
> Subject: FW: electronic device
>
> This question seems more appropriate for this list. Please answer to
> Avry.Nahmani@ca.com or list and not to me.
--------------------------------------------------------------
This is the Seafood HACCP Discussion Group. Information is
available on the web at:
http://seafood.ucdavis.edu/listserv/Listserv.htm
For inquiries on subscribing to the list, e-mail: pdtom@ucdavis.edu
To subscribe, e-mail listproc@ucdavis.edu with the message:
subscribe seafood [your first name] [your last name]
To unsubscribe, e-mmail listproc@ucdavis.edu with the message:
unsubscribe seafood
Files are now archived at:
http://listproc.ucdavis.edu/archives/seafood/
--------------------------------------------------------------
This archive was generated by hypermail 2b29 : Tue Jun 27 2000 - 09:36:47 PDT