Quality Index Method (QIM) to assess the freshness and shelf life of fish
Author:
Affiliation:
1. Universidade Federal Fluminense, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Multidisciplinary
Link
http://www.scielo.br/pdf/babt/v56n4/09.pdf
Reference57 articles.
1. Handbook of seafood quality, safety and health applications;Alasalvar C,2011
2. Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods;Alasalvar C;Food Chem.,2001
3. Comparison of freshness quality of cultured and wild sea bass (Dicentrarchus labrax);Alasalvar C;J Food Sci,2002
4. Sensory assessment score sheets for fish and shellfish - Torry & QIM;Archer M.,2010
5. Development of a Quality Index Method to evaluate freshness in mediterranean hake (Merluccius merluccius);Baixas-Nogueras S;J Food Sci,2003
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