Mid-infrared spectroscopy as a new tool for the evaluation of fish freshness

International Journal of Food Science and Technology

Volumn 42, Issue 1, 2007, Pages 57-64

  Karoui, Romdhane ^a   Lefur, Bruno ^b   Grondin, Christel ^c   Thomas, Emilie ^d   Demeulemester, Claude ^c   De Baerdemaeker, Josse ^a   Guillard, Anne Sophie ^c  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b CEVPM   (France)

^c CTSCCV   (France)

^d ADIV   (France)

Author keywords

Chemometry; Differentiation; Fresh fish; Frozen fish; Mid infrared

Indexed keywords

EID: 33846000962     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01208.x     Document Type: Article

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