Evaluation of sea bream (Sparus aurata) shelf life using an optoelectronic nose-Reference-Cited by-同舟云学术

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Evaluation of sea bream (Sparus aurata) shelf life using an optoelectronic nose

Published:2013-06 Issue:2-3 Volume:138 Page:1374-1380
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zaragozá Patricia,Fuentes Ana,Fernández-Segovia Isabel,Vivancos José-Luis,Rizo Arantxa,Ros-Lis José V.,Barat José M.,Martínez-Máñez Ramón

Funder

Spanish Government

Generalitat Valenciana

Universitat Politècnica de València

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference44 articles.

1. Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods;Alasalvar;Food Chemistry,2001

2. Fish freshness detection by a computer screen photoassisted based gas sensor array;Alimelli;Analytica Chimica Acta,2007

3. Official methods of analysis;AOAC,1997

4. Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets;Arashisar;International Journal of Food Microbiology,2004

5. Freshness monitoring of sea bream (Sparus aurata) with a potentiometric sensor;Barat;Food Chemistry,2008

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