Evaluation of the quality of frozen minced red hake: Use of Fourier transform near-infrared spectroscopy

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 10, 1999, Pages 4280-4284

  Pink, Judith ^a   Naczk, Marian ^a   Pink, David ^a  

^a ST FRANCIS XAVIER UNIVERSITY   (Canada)

Author keywords

Dimethylamine; Fish quality; FTNIR hake; PLS

Indexed keywords

DIMETHYLAMINE;

ANIMAL; ARTICLE; FISH; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; FOURIER TRANSFORMATION; FREEZING; INFRARED SPECTROSCOPY; NONHUMAN; REPRODUCIBILITY; SAMPLING; SEA FOOD; SPECTROPHOTOMETRY; STANDARD;

ANIMALS; DIMETHYLAMINES; FISH PRODUCTS; FISHES; FOOD PRESERVATION; FREEZING; REPRODUCIBILITY OF RESULTS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

ANIMALIA; GADIFORMES; REXEA SOLANDRI; UROPHYCIS CHUSS;

EID: 0033213503     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990170z     Document Type: Article

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