Development of Quality Index Method (QIM) scheme for spiny lobster (Panulirus argus, Latreille, 1804) stored in ice-Reference-Cited by-同舟云学术

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Development of Quality Index Method (QIM) scheme for spiny lobster (Panulirus argus, Latreille, 1804) stored in ice

Published:2015-01 Issue: Volume:47 Page:237-245
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Gonçalves Alex Augusto^ORCID,de Lima José Ticiano Arruda Ximenes^ORCID,de Paula Francisca Elizangela Rodrigues

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference52 articles.

1. Assessment of shelf life of fresh water prawns stored at 0°C;Angel;Journal of Food Technology,1981

2. Quality Index Method (QIM): development of a sensorial scheme for common octopus (Octopus vulgaris);Barbosa;Food Control,2004

3. Quality changes in cultured tiger shrimp (Penaeus monodon) during ice storage;Basavakumar;Journal of Food Science and Technology,1998

4. Qualidade da corvina (Micropogonias furnieri) eviscerada em diferentes períodos de estocagem a 0°C;Borges;Revista Ciência Rural,2007

5. Sensory evaluation: freshness quality grading;Botta,1995

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2. Construction of a simple dual-mode ATP-sensing system for reliable fish freshness evaluation;Analytica Chimica Acta;2023-04

3. Freshness, Spoilage Dynamics and Safety of Deep-Water Pink Shrimp, Parapenaeus longirostris, Stored in Ice;Advances in Sustainability Science and Technology;2023

4. Quality Index Method for fish quality control: Understanding the applications, the appointed limits and the upcoming trends;Trends in Food Science & Technology;2021-05

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