Classifying fish freshness according to the relationship between EIS parameters and spoilage stages-Reference-Cited by-同舟云学术

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Classifying fish freshness according to the relationship between EIS parameters and spoilage stages

Published:2018-02 Issue: Volume:219 Page:101-110
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Sun Jian,Zhang Rongbiao,Zhang Yecheng,Liang Qiufang,Li Guoxiao,Yang Ning,Xu Peifeng,Guo Jianjiang

Funder

National Natural Science Fund

Jiangsu Province Agricultural Independent Innovation Project

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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2. Postmortem degradation of white fish skeletal muscle (sea bass, Dicentrarchus labrax): fat diet effects on in situ dystrophin proteolysis during the prerigor stage;Bonnal;Mar. Biotechnol.,2001

3. Evaluation of bioelectric impedence to predict carcass yield, carcass composition, and fillet composition in farm-raised catfish;Bosworth;J. World Aquac. Soc.,2001

4. Assessing the effectiveness of a cold chain for fresh fish salmon ( Salmo salar ) and sardine ( Sardina pilchardus ) in a food processing plant;Calanche;Food Control,2013

5. Novel and simple electrochemical biosensor monitoring attomolar levels of miRNA-155 in breast cancer;Cardoso;Biosens. Bioelectron.,2016

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