Add to ORKGThe aim was to evaluate a Quality Index Method (QIM) scheme for freshAnglerfish (Lophius piscatorius). Anglerfish were stored at 0±2 °C on ice up to 9days. Total Mesophilic Counts (TMC), Total Psychrophilic Counts (TPC) andcounts of Specific Spoilage Organisms (SSOs) were done. An high correlationbetween the Quality Index (QI) and storage time on ice and between the QualityIndex (QI) and H2S-producing bacteria counts was found. The remaining storagetime could be estimated with accuracy of ±1.5 days when the Anglerfish wereevaluated with QIM.[...
The aim of this work was to develop a sensory method as the objective measure of quality of the fish...
The aim of this work was to develop a sensory method as the objective measure of quality of the fish...
The freshness of Goldlined seabream Rhabdosargus sarba stored at 0ºC for 12 days was assessed using ...
The aim was to evaluate a Quality Index Method (QIM) scheme for fresh Anglerfish (Lophius piscatoriu...
The quality index method (QIM) is a widely accepted solution to establish the state of fish freshnes...
The quality index method (QIM) is a widely accepted solution to establish the state of fish freshnes...
The aim of this work was to develop a quality index method (QIM) scheme for whole ice-boxed refriger...
Sensory indexes of Artic Charr (Salvelinus alpinus) in ice were characterized to analyse and define ...
A scheme based on the Quality Index Method was developed and evaluated for Mantis shrimp (Squilla ma...
AbstractThe aim of this work was to develop a quality index method (QIM) scheme for whole ice-boxed ...
Consumers consumption of fish products as well as fish farming and retailing of fresh products is in...
Consumers consumption of fish products as well as fish farming and retailing of fresh products is in...
none4Consumers consumption of fish products as well as fish farming and retailing of fresh products ...
The research evaluates sensorial and microbiological parameters of gilthead sea bream(Sparus aurata)...
The research evaluates sensorial and microbiological parameters of gilthead sea bream(Sparus aurata)...
The aim of this work was to develop a sensory method as the objective measure of quality of the fish...
The aim of this work was to develop a sensory method as the objective measure of quality of the fish...
The freshness of Goldlined seabream Rhabdosargus sarba stored at 0ºC for 12 days was assessed using ...
The aim was to evaluate a Quality Index Method (QIM) scheme for fresh Anglerfish (Lophius piscatoriu...
The quality index method (QIM) is a widely accepted solution to establish the state of fish freshnes...
The quality index method (QIM) is a widely accepted solution to establish the state of fish freshnes...
The aim of this work was to develop a quality index method (QIM) scheme for whole ice-boxed refriger...
Sensory indexes of Artic Charr (Salvelinus alpinus) in ice were characterized to analyse and define ...
A scheme based on the Quality Index Method was developed and evaluated for Mantis shrimp (Squilla ma...
AbstractThe aim of this work was to develop a quality index method (QIM) scheme for whole ice-boxed ...
Consumers consumption of fish products as well as fish farming and retailing of fresh products is in...
Consumers consumption of fish products as well as fish farming and retailing of fresh products is in...
none4Consumers consumption of fish products as well as fish farming and retailing of fresh products ...
The research evaluates sensorial and microbiological parameters of gilthead sea bream(Sparus aurata)...
The research evaluates sensorial and microbiological parameters of gilthead sea bream(Sparus aurata)...
The aim of this work was to develop a sensory method as the objective measure of quality of the fish...
The aim of this work was to develop a sensory method as the objective measure of quality of the fish...
The freshness of Goldlined seabream Rhabdosargus sarba stored at 0ºC for 12 days was assessed using ...