| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601941 | Food Chemistry | 2013 | 7 Pages |
Abstract
⺠A new nose for the shelf-life assessment of fresh sea bream has been developed. ⺠Colour changes of the sensor array were characteristic of sea bream spoilage. ⺠The data of days 4, 7, 9 and 11 were clustered well in four separate sets. ⺠Chromogenic data correlate with counts of mesophilic and Enterobacteriaceae.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Patricia Zaragozá, Ana Fuentes, Isabel Fernández-Segovia, José-Luis Vivancos, Arantxa Rizo, José V. Ros-Lis, José M. Barat, Ramón MartÃnez-Máñez,