Esteves, E.Aníbal, J.2014-02-042014-02-042006-11AUT: EES01759; JAN01430http://hdl.handle.net/10400.1/3403Presented at the FISEC Food Convention 2006, Universidade do Algarve, Campus da Penha, Faro, Novembro 2006Post mortem changes in sea food products: sensory changes, autolytic changes,microbiological changes,chemical changes.engQIM, a sensory analysis-based method of determining fish qualityconference object2014-02-03