| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542617 | Food Chemistry | 2013 | 6 Pages |
Abstract
⺠SPME GC-MS was assessed for monitoring quality in dry chilled Greenshell⢠mussels. ⺠Thirty-four volatile organic compounds were identified in homogenised mussel meat. ⺠During 8 days storage at 6.44 °C the relative concentration of 9 compounds changed. ⺠Harvest and post-harvest handling may affect the quality of Greenshell⢠mussels.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Nicholas P.L. Tuckey, Jacqueline R. Day, Matthew R. Miller,