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Volumn 21, Issue 3, 2005, Pages 534-538
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Development of quality evaluation sensor for fish freshness control based on KI value
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Author keywords
Fish freshness; KI value; Non destructive determination; Quality of sashimi; Remaining of validity (RDV)
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Indexed keywords
BIOSENSORS;
ENZYMES;
OXIDATION;
POTASSIUM COMPOUNDS;
QUALITY CONTROL;
EVALUATION SENSORS;
FISHES;
REMAINING OF VALIDITY (RDV);
XANTHINE OXIDASE;
FISHERIES;
ALCOHOL;
BUFFER;
DYE;
HYDROCHLORIC ACID;
HYPOXANTHINE;
THIAZOLE DERIVATIVE;
XANTHINE OXIDASE;
ARTICLE;
BIOSENSOR;
COLOR;
FOOD ANALYSIS;
FOOD QUALITY;
FOOD SAFETY;
OXIDATION REDUCTION REACTION;
PH;
SEA FOOD;
STORAGE TEMPERATURE;
VALIDATION PROCESS;
ANIMALS;
BIOSENSING TECHNIQUES;
COLORIMETRY;
CYCLIC IMP;
EQUIPMENT DESIGN;
EQUIPMENT FAILURE ANALYSIS;
FISHES;
FOOD ANALYSIS;
HYPOXANTHINE;
INOSINE;
REPRODUCIBILITY OF RESULTS;
SENSITIVITY AND SPECIFICITY;
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EID: 23044433296
PISSN: 09565663
EISSN: None
Source Type: Journal
DOI: 10.1016/j.bios.2004.11.021 Document Type: Article |
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Times cited : (40)
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References (4)
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