ShareRapid near infrared spectroscopic method for the detection of spoilage in rainbow trout (Oncorhynchs mykiss) fillet.
Author(s) : LIN M., MOUSAVI M., JOLY M. al-, et al.
Type of article: Article
Details
- Original title: Rapid near infrared spectroscopic method for the detection of spoilage in rainbow trout (Oncorhynchs mykiss) fillet.
- Record ID : 2006-1878
- Languages: English
- Source: Ital. J. Food Sci. - vol. 71 - n. 1
- Publication date: 2006/01
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Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Infrared; Trout; Deterioration; Spectroscopy; Process; Fillet; Cold storage; Detection
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- Date : 2006
- Languages : Japanese
- Source: Refrigeration - vol. 81 - n. 941
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- Author(s) : UDDIN M., OKAZAKI E.
- Date : 2004/10
- Languages : English
- Source: Ital. J. Food Sci. - vol. 69 - n. 8
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Evaluation of the hygienic quality of smoked, v...
- Author(s) : ZORN W., GREUEL E., KRAMER J.
- Date : 1993
- Languages : German
- Source: Arch. Lebensmittelhyg. - vol. 44 - n. 4
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Potential application of an electronic nose for...
- Author(s) : DU W. X., LIN C. M., HUANG T., et al.
- Date : 2002/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 67 - n. 1
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Cryoprotectants affect physical properties of r...
- Author(s) : JITTINANDANA S., KENNEY P. B., SLIDER S. D.
- Date : 2005/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 70 - n. 1
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