Development of a quality index method (QIM) sensory scheme...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2011 Vol. 44; Iss. 10

Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo)

Léa Silvia Sant’Ana, Sílvia Soares, Paulo Vaz-Pires
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Volume:
44
Year:
2011
Language:
english
DOI:
10.1016/j.lwt.2011.07.004
File:
PDF, 795 KB
english, 2011
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