Quality of Fish from Catch to Consumer
Author:
Publisher
Wageningen Academic Publishers
Link
https://www.wageningenacademic.com/doi/pdf/10.3920/978-90-8686-510-9
Cited by 19 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. Machine Vision Requires Fewer Repeat Measurements than Colorimeters for Precise Seafood Colour Measurement;Foods;2024-04-04
2. Effects of different cooking methods on the proximate and fatty acid composition of Atlantic salmon (Salmo salar);Ege Journal of Fisheries and Aquatic Sciences;2023-12-15
3. A novel hybrid system for automatic detection of fish quality from eye and gill color characteristics using transfer learning technique;PLOS ONE;2023-04-25
4. Validation of a 1H-NMR Spectroscopy Quantitative Method to Quantify Trimethylamine Content and K-Index Value in Different Species of Fish;Journal of Food Quality;2022-08-31
5. Effects of the BHA and basil essential oil on nutritional, chemical, and sensory characteristics of sunflower oil and sardine (Sardina pilchardus) fillets during repeated deep-frying;LWT;2022-06
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