| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277842 | Journal of Food Engineering | 2012 | 7 Pages |
Abstract
⺠Impedance spectroscopy was employed to differentiate fresh and frozen-thawed salmon. ⺠Freezing, storage time or number of cycles only affected water holding capacity. ⺠Impedance spectroscopy was unable to discriminate storage time under frozen conditions. ⺠Impedance spectroscopy could be a useful to detect fish submitted to freezing process.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Isabel Fernández-Segovia, Ana Fuentes, Marta Aliño, Rafael Masot, Miguel Alcañiz, José Manuel Barat,