1. Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods;Alasalvar;Food Chemistry,2001
2. The storage life of iced southern blue whiting (Micromesistius australis);Barassi;Journal of Food Technology,1981
3. Evaluation of seafood freshness quality;Botta,1995
4. Comparison of methods of freshness assessment of wet fish. Part III. Laboratory assessments of commercial fish;Burt;Journal of Food Technology,1976
5. Capell, C., Vaz-Pires, P., & Kirby, R. (1997). Use of counts of hydrogen sulphide producing bacteria to estimate remaining shelf life of fresh fish. In Methods to determine the freshness of fish in research and industry. Proceedings of the final meeting of the concerted action “evaluation of fish freshness” (pp. 175–182) AIR3CT94 2283, Nantes, 12–14 November 1997. Paris, France: International Institute of Refrigeration.