Mathematical models for the trimethylamine (TMA) formation on packed cod fish fillets at different temperatures

Food Research International

Volumn 56, Issue , 2014, Pages 272-278

  Heising, J K ^a   van Boekel, M A J S ^a   Dekker, M ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Batch effect; Dynamic models; Fish freshness; Mathematical modelling; Temperature effect; Trimethylamine (TMA)

Indexed keywords

BATCH EFFECT; CORRELATED PARAMETERS; EFFECT OF TEMPERATURE; FISH FRESHNESS; FLUCTUATING TEMPERATURES; PHOTOBACTERIUM PHOSPHOREUM; STATIC TEMPERATURE; TRIMETHYLAMINE;

DYNAMIC MODELS; FORECASTING; MATHEMATICAL MODELS; SENSORS; SUPPLY CHAINS; TEMPERATURE; THERMAL EFFECTS;

FISH;

EID: 84893002859     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.01.011     Document Type: Article

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