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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
2018
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| Materias: | |
| 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 |