Comparison of methods of freshness assessment of wet fish
- 1 April 1976
- journal article
- research article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 11 (2), 117-128
- https://doi.org/10.1111/j.1365-2621.1976.tb00708.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Comparison of methods of freshness assessment of wet fishInternational Journal of Food Science & Technology, 1976
- Comparison of methods of freshness assessment of wet fishInternational Journal of Food Science & Technology, 1975
- The development of an electronic fish freshness meterJournal of Physics E: Scientific Instruments, 1975
- An investigation of the method of determining trimethylamine in fish muscle extracts by the formation of its picrate salt—Part IInternational Journal of Food Science & Technology, 1972
- An improved automated analysis of hypoxanthineInternational Journal of Food Science & Technology, 1968
- Rapid estimations of hypoxanthine concentrations as indices of the freshness of chill-stored fishJournal of the Science of Food and Agriculture, 1964
- Ein neues elektronisches Schnellverfahren zur Ermittlung der Frische von SeefischenZeitschrift für Lebensmittel-Untersuchung und Forschung, 1963
- 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