Tilapia fish microbial spoilage monitored by a single optical gas sensor

As consumption of fish and fish-based foods increases, non-destructive monitoring of fish freshness also becomes more prominent. Fish products are very perishable and prone to microbiological growth, not always easily detected by organoleptic evaluation. The analysis of the headspace of fish specime...

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Detalles Bibliográficos
Autores principales: Semeano, Ana T.S., Maffei, Daniele F., Palma, Susana, Li, Rosamaria W.C., Franco, Bernadette D.G.M., Roque, Ana C.A., Gruber, Jonas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5830077/
https://www.ncbi.nlm.nih.gov/pubmed/29503510
http://dx.doi.org/10.1016/j.foodcont.2018.01.025

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5830077/
https://www.ncbi.nlm.nih.gov/pubmed/29503510
http://dx.doi.org/10.1016/j.foodcont.2018.01.025

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