Comparison of Visible and Near-Infrared Reflectance Spectroscopy to Authenticate Fresh and Frozen-Thawed Swordfish (Xiphias gladiusL)-Reference-Cited by-同舟云学术

Comparison of Visible and Near-Infrared Reflectance Spectroscopy to Authenticate Fresh and Frozen-Thawed Swordfish (Xiphias gladiusL)

Published:2012-10 Issue:5 Volume:21 Page:493-507
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Fasolato Luca,Balzan Stefania,Riovanto Roberto,Berzaghi Paolo,Mirisola Massimo,Ferlito Jacopo Carlo,Serva Lorenzo,Benozzo Francesco,Passera Roberto,Tepedino Valentina,Novelli Enrico

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Reference36 articles.

1. Implementation of quality control methods (physico-chemical, microbiological and sensory) in conjunction with multivariate analysis towards fish authenticity

2. Rapid Assessment of Quality Parameters for Frozen Cod Using Near Infrared Spectroscopy

3. Freshness Assessment of Thawed and Chilled Cod Fillets Packed in Modified Atmosphere Using Near-infrared Spectroscopy

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