articleTop 10% cited
Methods to evaluate fish freshness in research and industry
Trends in Food Science & Technology · 1997 · Vol. 8(8) · pp. 258–265
G. Ólafsdóttir✉(Icelandic Fisheries Laboratories)E. Martinsdóttir(Icelandic Fisheries Laboratories)Jörg OehlenschlägerPaw DalgaardBo JensenIrgrid UndelandI.M. MackieGary T. HenehanJ. Rasmus NielsenHeidi Nilsen
Meat and Animal Product QualityAdvanced Chemical Sensor TechnologiesIdentification and Quantification in FoodFish <Actinopterygii>European unionFish productsFood scienceBusinessFisheryBiologyInternational trade
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665
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6.50
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97%
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