Freshness Assessments of Moroccan Sardine (Sardina pilchardus): Comparison of Overall Sensory Changes to Instrumentally Determined Volatiles
Author:
Affiliation:
1. HIDAOA Department, Institut Agronomique et Vétérinaire Hassan II, B.P. 6202, Rabat-Instituts, Madinat Al Irfane, 10101 Rabat, Morocco
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0348166
Reference28 articles.
1. Flavor and Lipid Chemistry of Seafoods
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