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Development of Quality Index Method (QIM) scheme for Acoupa weakfish (Cynoscion acoupa)

  • Published:2014-06 Issue:1 Volume:57 Page:267-275
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

Billar dos Santos Ana Paula,Kushida Marta Mitsui,Viegas Elisabete Maria Macedo,Lapa-Guimarães Judite

Funder

National Council for Scientific and Technological Development (Conselho Nacional de Desenvolvimento Científico e Tecnológico), CNPq

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

1. Quality changes in sardines (Sardina pilchardus) stored in ice and at ambient temperature;Ababouch;Food Microbiology,1996

2. Shelf life of chilled and whole sardines evaluated by physical-chemical, bacteriological and sensory analyses;Andrade;Ciência Rural,2012

3. Official methods of analysis of AOAC international;Association of Official Analytical Chemists International,2007

4. Development of a quality index method to evaluate freshness in Mediterranean hake (Merluccius merluccius);Baixas-Nogueras;Journal of Food Science,2003

5. Chemical and sensory changes in Mediterranean hake (Merluccius merluccius) under refrigeration (6–8 °C) and stored in ice;Baixas-Nogueras;Journal of Agriculture and Food Chemistry,2002

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