Volatile bases as quality indices of ICEd north sea cod
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference3 articles.
1. Volatile bases and sensory quality-factors in iced white fish
2. The development of a numerical scoring system for the sensory assessment of the spoilage of wet white fish stored in ice
3. The objective approach to sensory tests of food
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2. A History of the Development of Sensory Methods for the Evaluation of Freshness of Fish;Journal of Aquatic Food Product Technology;2013-12-18
3. Comparison of methods of freshness assessment of wet fish;International Journal of Food Science & Technology;2007-06-28
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5. Meat, Fish and Poultry;Handbook of Indices of Food Quality and Authenticity;1997
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