Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods

Food Chemistry

Volumn 72, Issue 1, 2001, Pages 33-40

  Alasalvar, C ^a   Taylor, K D A ^a   Oksuz A ^a   Garthwaite, T ^a   Alexis, M N ^b   Grigorakis, K ^b  

^a UNIVERSITY OF LINCOLN   (United Kingdom)

^b INSTITUTE OF OCEANOGRAPHY   (Greece)

Author keywords

Cultured sea bream; K value; Sensory assessment; Texture

Indexed keywords

ADENOSINE TRIPHOSPHATE; ICE;

ARTICLE; CONTROLLED STUDY; FISH; FOOD QUALITY; FOOD STORAGE; NONHUMAN; PERCEPTION; RATING SCALE; SPARUS AURATA; TECHNIQUE; TEXTURE; TIME;

ARCHOSARGUS RHOMBOIDALIS; HYPEROGLYPHE POROSA; SPARUS AURATA;

EID: 0035238919     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00196-5     Document Type: Article

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