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Journal of Food Science

Volumn 66, Issue 7, 2001, Pages 945-952

Standardization of the ammonia electrode method for evaluating seafood quality by correlation to sensory analysis

(4) Pivarnik, L a Ellis, P b Wang, X a Reilly, T c

a UNIVERSITY OF RHODE ISLAND (United States)

b RHODE ISLAND DEPARTMENT OF HEALTH (United States)

c NATIONAL MARINE FISHERIES SERVICE (United States)

Author keywords

Ammonia; Ion selective electrode; Seafood quality; Sensory analysis; Total volatile bases

Indexed keywords

EID: 0034788775 PISSN: 00221147 EISSN: None Source Type: Journal
DOI: 10.1111/j.1365-2621.2001.tb08217.x Document Type: Article

Times cited : (37)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.