Determination of anchovy freshness by refractive index of eye fluid-Reference-Cited by-同舟云学术

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Determination of anchovy freshness by refractive index of eye fluid

Published:1998-12 Issue:10 Volume:31 Page:693-695
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Yapar Aydin,Yetim Hasan

Publisher

Elsevier BV

Subject

Food Science

Reference9 articles.

1. Collaborative study of a method for the determination of trimethylamine nitrogen in fish;Boland;J. AOAC,1971

2. Connell, J. J. (1975) Control of Fish Quality. Fishing News (Books), Farnham Surrey, UK.

3. Huss, H. H. (1988) Fresh Fish—Quality and Quality Changes. FAO Fisheries Ser. No. 29, Rome.

4. Food Hygiene: Quality Control for the Animal Foods;Inal,1992

5. Seefish als Lebensmittel;Kietzman,1969

Cited by 15 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Radio-frequency and optical techniques for evaluating anchovy freshness;Biosystems Engineering;2022-11

2. The quality of handling and extended the shelf life and preservation of lagoon mullets fish (Mugil cephalus);Food Science and Technology;2022

3. Gutting process in horse mackerel: Relationship between quality, food safety, public health;Ege Journal of Fisheries and Aquatic Sciences;2020-03-15

4. Potential of using uric acid fluorescence in eye fluid for freshness assessment on Red Sea bream (Pagrus major);Spectroscopy Letters;2018-09-14

5. Determination of K value for fish flesh with ultraviolet–visible spectroscopy and interval partial least squares (iPLS) regression method;Biosystems Engineering;2016-01

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