Loading...
Publication
QIM, a sensory analysis-based method of determining fish quality
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 301.48 KB | Adobe PDF |
Authors
Esteves, E.
Aníbal, J.
Advisor(s)
Abstract(s)
Presented at the FISEC Food Convention 2006, Universidade do Algarve, Campus da Penha, Faro, Novembro 2006
Post mortem changes in sea food products: sensory changes, autolytic changes,microbiological changes,chemical changes.
Post mortem changes in sea food products: sensory changes, autolytic changes,microbiological changes,chemical changes.