Standardization of the Ammonia Electrode Method for Evaluating Seafood Quality by Correlation to Sensory Analysis
- 1 September 2001
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 66 (7), 945-952
- https://doi.org/10.1111/j.1365-2621.2001.tb08217.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Quality Indices for Canned Skipjack Tuna: Correlation of Sensory Attributes with Chemical IndicesJournal of Food Science, 1992
- Canadian Fish Products — Fish Inspection and Sensory EvaluationCanadian Institute of Food Science and Technology Journal, 1989
- A New Chemical Criterion for the Quality Control of Fish: Trimethylamine/Total Volatile Basic Nitrogen (%)Journal of Food Protection, 1989
- Rapid Quantitative Determination of Trimethylamine using Steam DistillationJournal of Food Protection, 1987