Determining the provenance and authenticity of seafood: A review of current methodologies-Reference-Cited by-同舟云学术

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Determining the provenance and authenticity of seafood: A review of current methodologies

Published:2019-09 Issue: Volume:91 Page:294-304
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Gopi Karthik,Mazumder Debashish,Sammut Jesmond,Saintilan Neil

Funder

SIA

Australian Institute of Nuclear Science and Engineering

Australian Nuclear Science and Technology Organisation (ANSTO)

University of New South Wales

Macquarie University

National Measurement Institute

Sydney Fish Market

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference102 articles.

1. The eternity service;Anderson,1996

2. Chemical profiling with modeling differentiates wild and farm-raised salmon;Anderson;Journal of Agricultural and Food Chemistry,2010

3. Food traceability: New trends and recent advances. A review;Badia-Melis;Food Control,2015

4. DNA barcoding reveals fraudulent substitutions in shark seafood products: The Italian case of “palombo”(Mustelus spp.);Barbuto;Food Research International,2010

5. Effect of natural and artificial diets on seasonal changes in fatty acid composition and total body lipid content of wild and hatchery-reared Atlantic salmon (Salmo salar L.) parr-smolt;Bergström;Aquaculture,1989

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