The use of various statistical methods for authenticity and detection of adulteration in fish and seafood
Author:
Affiliation:
1. Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Volos, Greece
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2117786
Reference101 articles.
1. Application of FT-NIR and FT-IR spectroscopy to fish fillet authentication
2. Comparative Characterization of Aroma Compounds in Silver Carp (Hypophthalmichthys molitrix), Pacific Whiting (Merluccius productus), and Alaska Pollock (Theragra chalcogramma) Surimi by Aroma Extract Dilution Analysis, Odor Activity Value, and Aroma Recombination Studies
3. Chemical Profiling with Modeling Differentiates Wild and Farm-Raised Salmon
4. Influence of Congeneric Aquaculture on Hard Clam (Mercenaria spp.) Population Genetic Structure
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