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Comparison of sensory and objective methods for quality evaluation of fresh and frozen saltwater fish

1971

ANTONACOPOULOS N

AGROVOC Keywords
analytical methods control de calidad fish fishery products food technology frozen fish organoleptic properties pescado pescado congelado poisson (aliment) productos pesqueros technique analytique technologie alimentaire
Bibliographic information
Other Subjects
Controle de qualite; Tecnicas analiticas; Tecnologia de los alimentos; Propriete organoleptique; Poisson congele; Produit de la peche; Propiedades organolepticas; Fi fe fic; Quality controls
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2016-05-15
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