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QIM, a sensory analysis-based method of determining fish quality
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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.