Comparison of methods of freshness assessment of wet fish
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1975.tb00072.x/fullpdf
Reference9 articles.
1. Fish and Fish Products
2. Volatile bases and sensory quality-factors in iced white fish
3. Texture and pH in fish muscle related to ‘cell fragility’ measurements
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