1997•Trends in Food Science & TechnologyRequires access

Methods to evaluate fish freshness in research and industry

G. Ólafsdóttir, E. Martinsdóttir, Jörg Oehlenschläger, Paw Dalgaard, Bo Jensen, Irgrid Undeland, I.M. Mackie, Gary T. Henehan, J. Rasmus Nielsen, Heidi Nilsen

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Key concepts: Fish <Actinopterygii>, European union, Fish products, Food science, Business, Fishery, Biology, International trade

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Methods to evaluate fish freshness in research and industry — Research Paper | ScholarLens