Novel Techniques for Quality Evaluation of Fish: A Review
Author:
Affiliation:
1. Planning and Monitoring Cell, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. Of India, Thanjavur, Tamil Nadu, India
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.1925291
Reference149 articles.
1. FAO. The State of World Fisheries and Aquaculture Sustainability in Action; Rome, 2020.
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3. Tahergorabi, R.; Hosseini, S. V.; Jaczynski, J. Seafood Proteins. In Handbook of Food Proteins; Woodhead Publishing: Cambridge, 2011; pp 116–149. https://doi.org/10.1533/9780857093639.116.
4. Fossey, S. L.; Hall, D. G.; Leininger, J. R. Skeletal Muscle. In Boorman’s Pathology of the Rat; Elsevier: London, 2018; Vol. 2, pp 281–198. https://doi.org/10.1016/B978-0-12-391448-4.00017-4.
5. Chemical Composition of Fish and Fishery Products
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