QIM, a sensory analysis-based method of determining fish quality

• Author(s): Esteves, E. ; Aníbal, J.
• Date: 2006
• Persistent ID: http://hdl.handle.net/10400.1/3403
• Origin: Sapientia - Universidade do Algarve
• Document Type: Conference Object
• Language: English

Description

Presented at the FISEC Food Convention 2006, Universidade do Algarve, Campus da Penha, Faro, Novembro 2006 Post mortem changes in sea food products: sensory changes, autolytic changes,microbiological changes,chemical changes.