Change of Volatile Compounds in Fresh Fish Meat during Ice Storage
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2011.02388.x/fullpdf
Reference44 articles.
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3. Volatile compounds of Baltic herring analysed by dynamic headspace sampling-gas chromatography-mass spectrometry;Aro;Eur Food Res Technol,2003
4. Trimethylamine and total volatile basic nitrogen determination by flow injection/gas diffusion in Mediterranean hake (Merluccius merluccius);Baixas-Nogueras;J Agric Food Chem,2001
5. Building of a metal oxide gas sensor-based electronic nose to assess the freshness of sardines under cold storage;Barbri;Sens Actuat,2007
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