Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics.
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DOI: 10.1016/j.foodres.2018.08.091
Abstract: The most commonly used method for fish freshness determination is the sensory inspection; alternative sensory methods such as the Quality Index Method (QIM), based on the significant sensory parameters of one specific species, have been… read more here.
Keywords: chromatic morphological; eye chromatic; european hake; hake merluccius ... See more keywords