An Advanced Colour Calibration Method for Fish Freshness Assessment: A Comparison Between Standard and Passive Refrigeration Modalities

Food and Bioprocess Technology

Volumn 6, Issue 8, 2013, Pages 2190-2195

  Costa, Corrado ^a   Antonucci, Francesca ^a   Menesatti, Paolo ^a   Pallottino, Federico ^a   Boglione, Clara ^b   Cataudella, Stefano ^b  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^b UNIVERSITY OF ROME TOR VERGATA   (Italy)

Author keywords

Colorimetric calibration; Fish freshness assessment; Gilthead seabream; Passive refrigeration system; PLS; Warping

Indexed keywords

COLORIMETRIC CALIBRATIONS; FISH FRESHNESS; GILTHEAD SEABREAM; PLS; REFRIGERATION SYSTEM; WARPING;

CALIBRATION; COLOR; FISH; FOOD PRESERVATION; FOOD PRODUCTS; LEAST SQUARES APPROXIMATIONS; NONDESTRUCTIVE EXAMINATION; REFRIGERATION;

COLORIMETRY;

ARCHOSARGUS RHOMBOIDALIS; SPARUS AURATA;

EID: 84880933126     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0773-6     Document Type: Article

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