Characterisation of qualitative changes in frozen, unpeeled cold-water shrimp ( Pandalus borealis ) by static headspace gas chromatography and multivariate data analysis
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Publisher
Springer Science and Business Media LLC
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http://link.springer.com/content/pdf/10.1007/s002170050368.pdf
Cited by 9 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Cooking and Packaging Methods Affect Consumer Acceptability and Shelf Life of Ready-to-Eat Gulf Brown Shrimp;Journal of Aquatic Food Product Technology;2013-03-04
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3. Importance of instrumental and sensory analysis in the assessment of oxidative deterioration of omega-3 long-chain polyunsaturated fatty acid-rich foods;Journal of the Science of Food and Agriculture;2006
4. Implementation of Chemometrics for Quality Control and Authentication of Meat and Meat Products;Critical Reviews in Food Science and Nutrition;2003-03
5. Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatographic analysis;Journal of the Science of Food and Agriculture;2003
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