Comparison of methods of freshness assessment of wet fish
- 1 December 1975
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 10 (6), 645-656
- https://doi.org/10.1111/j.1365-2621.1975.tb00072.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- THE TEXTURE OF COD MUSCLEJournal of Texture Studies, 1974
- Fish and Fish ProductsPublished by Elsevier ,1968
- Texture and pH in fish muscle related to ‘cell fragility’ measurementsInternational Journal of Food Science & Technology, 1966
- Volatile bases as quality indices of ICEd north sea codJournal of the Science of Food and Agriculture, 1957
- Volatile bases and sensory quality-factors in iced white fishJournal of the Science of Food and Agriculture, 1955
- The development of a numerical scoring system for the sensory assessment of the spoilage of wet white fish stored in iceJournal of the Science of Food and Agriculture, 1953