Correlation between biochemical and sensory quality indices in hake stored in ice
- Author
- RUIZ-CAPILLAS, Claudia1 ; MORAL, Antonio1
[1] Department of Science and Technology of Meat and Fish Products, Instituto del Frío, (CSIC), Ciudad Universitaria s/n., 28040 Madrid, Spain - Source
Food research international. 2001, Vol 34, Num 5, pp 441-447 ; ref : 30 ref
- ISSN
- 0963-9969
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Analyse biochimique Analyse sensorielle Contrôle qualité Durée conservation Entreposage frigorifique Merlu Stabilité stockage Conservation aliment Poisson comestible
- Keyword (en)
- Biochemical analysis Sensory analysis Quality control Shelf life Refrigerated storage Hake Storage stability Food preservation Edible fish
- Keyword (es)
- Análisis bioquímico Análisis sensorial Control calidad Tiempo conservación Almacenamiento frigorífico Merluza Estabilidad al almacenamiento Conservación alimento Pescado comestible
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A02 Handling, storage, packaging, transport
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B06 Fish and seafood industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1000484
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0963-9969(00)00189-7 
https://dx.doi.org/10.1016/S0963-9969(00)00189-7
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