Author:
Agyekum Akwasi Akomeah,Kutsanedzie Felix Y. H.,Mintah Benjamin Kumah,Annavaram Viswadevarayalu,Zareef Muhammad,Hassan Md Mehedi,Arslan Muhammad,Chen Quansheng
Funder
National Key R&D Program of China
Key R&D Program of Jiangsu Province
Publisher
Springer Science and Business Media LLC
Subject
Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry
Reference47 articles.
1. Abbas KA, Mohamed A, Jamilah B, Ebrahimian M (2008) A review on correlations between fish freshness and pH during cold storage. Am J Biochem Biotechnol 4:416–421
2. Adeyeye S, Oyewole O, Obadina A, Omemu A, Adeniran O, Oyedele H, Abayomi S (2015) Quality and safety assessment of traditional smoked fish from Lagos State, Nigeria. Int J Aquac 5:1–9
3. Baird-Parker AC, Gould GW (2000) Microbiological safety and quality of food vol 1. Springer Science & Business Media, Gaithersburg
4. Baliño-Zuazo L, Barranco A (2016) A novel liquid chromatography–mass spectrometric method for the simultaneous determination of trimethylamine, dimethylamine and methylamine in fishery products. Food Chem 196:1207–1214
5. Bene A, Hayman A, Reynard E, Luisier J, Villettaz J (2001) A new method for the rapid determination of volatile substances: the SPME-direct method: part II. Determination of the freshness of fish. Sensors Actuators B Chem 72:204–207
Cited by
25 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