Assessment of fish quality: the Quality Index Method versus HPLC analysis in Sarda sarda (Bloch, 1793)
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DOI: 10.1080/07853890.2018.1561680
Abstract: Introduction: Nowadays, the evaluation of the quality of food products is fundamental to strengthen the confidence of consumers. The Quality Index Method (QIM) and analytical methodologies (e.g. HPLC, LC-MS-MS, GC-MS) are essential to ensure seafood… read more here.
Keywords: sarda; quality; quality index; sarda sarda ... See more keywords