Publication
QIM, a sensory analysis-based method of determining fish quality
| dc.contributor.author | Esteves, E. | |
| dc.contributor.author | Aníbal, J. | |
| dc.date.accessioned | 2014-02-04T09:44:38Z | |
| dc.date.available | 2014-02-04T09:44:38Z | |
| dc.date.issued | 2006-11 | |
| dc.date.updated | 2014-02-03T21:55:57Z | |
| dc.description.abstract | Presented at the FISEC Food Convention 2006, Universidade do Algarve, Campus da Penha, Faro, Novembro 2006 | |
| dc.description.abstract | Post mortem changes in sea food products: sensory changes, autolytic changes,microbiological changes,chemical changes. | |
| dc.identifier.other | AUT: EES01759; JAN01430 | |
| dc.identifier.uri | http://hdl.handle.net/10400.1/3403 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | no | por |
| dc.title | QIM, a sensory analysis-based method of determining fish quality | por |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Universidade do Algarve, Campus da Penha, Faro | por |
| oaire.citation.title | FISEC Food Convention 2006 | por |
| person.familyName | Esteves | |
| person.familyName | Anibal | |
| person.givenName | Eduardo | |
| person.givenName | Jaime | |
| person.identifier.ciencia-id | C81D-666A-FF24 | |
| person.identifier.ciencia-id | E01D-F785-AB70 | |
| person.identifier.orcid | 0000-0002-1872-8185 | |
| person.identifier.orcid | 0000-0002-9704-5824 | |
| person.identifier.rid | E-9582-2012 | |
| person.identifier.rid | A-6080-2010 | |
| person.identifier.scopus-author-id | 7003885183 | |
| person.identifier.scopus-author-id | 6506031408 | |
| rcaap.rights | openAccess | por |
| rcaap.type | conferenceObject | por |
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