Rapid techniques used to determine the quality of seafood.

Volume: 23 Number: 3 September 1, 2006
  • Meltem Serdaroğlu
  • Çilem Purma
Ege Journal of Fisheries and Aquatic Sciences Cover
Ege Journal of Fisheries and Aquatic Sciences
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Rapid techniques used to determine the quality of seafood.

Abstract

Keywords

References

  1. Anonymous, 2000. Flair Flow Europe Technical Manual. F-FE 380 A100
  2. Heia,K., Esaiassen,M., Nilsen,H, Sigernes,F., Oehlenschlager,J., Schubring,R., Borderias,J., Nilsson,K., Jorgensen,B.M., Nesvadba,P., 1998. Evaluation of fish freshness by physical measurement techniques. In G. Olafsdottir, J. B. Luten, P. Dalgaard, M. Caracher,V. Verrez-Bagnis, E. Martindottir, K.Heia (Eds.), In Methods to Evaluate Fish Freshness in Research And Industry, Proceedings of the final meeting of the concerted action “Evaluation of Fish Freshness” AIR CT94 2283. Paris: Institut International Froid.
  3. Heia,K., Esaiassen,M., Nilsen,H., 2003. Measurement of quality of fish using visible light. In J. B. Luten, J. Oehlenschlager, G. Olafsdottir (Eds.), Quality of Fish from Catch to Consumer: Labelling, Monitoring and Traceability, 201-209. The Netherlands: Wageningen Academic Publishers.
  4. Jason, A.C.,Richards, J.C.S., 1975. The development of an electronic fish freshnessmeter, J. Physics E: Scientific Instruments, 8: 826-830.
  5. Kroger,M., 2003. Image analysis for monitoring the quality of fish, In J.B. Luten, J.Oehlenschlager, G. Olafsdottir (Eds.), Quality of Fish from Catch to Consumer: Labelling, Monitoring And Traceability, 211-224. The Netherlands: Wageningen Academic Publishers.
  6. Nesvadba,P.,2003. Introduction and outcomes of the project “ Multisensor techniques for monitoring the quality of fish”. In J. B. Luten, J. Oehlenschläger, G. Olafsdottir (Eds.), Quality of Fish from Catch to Consumer: Labelling, Monitoring And Traceability, 175-187. The Netherlands: Wageningen Academic Publishers.
  7. Nilsen,H., Esaiassen,M., Heia,K., Sigernes,F., 2002. Visible/Near infrared spectroscopy: A new tool for the evaluation of fish freshness. Journal of Food Science, 67: 1821-1826.
  8. Oehlenschläger, J., 2003. Measurement of freshness of fish based on electrical properties. In J. B. Luten, J. Oehlenschlager, G. Olafsdottir (Eds.), Quality of Fish from Catch to Consumer: Labelling, Monitoring And Traceability, 237- 249. The Netherlands: Wageningen Academic Publishers.

Details

Primary Language

Turkish

Subjects

-

Journal Section

-

Authors

Meltem Serdaroğlu

Çilem Purma

Publication Date

September 1, 2006

Submission Date

December 7, 2015

Acceptance Date

-

Published in Issue

Year 1970 Volume: 23 Number: 3

IZ

https://izlik.org/JA23UF64DE

Cite

RIS / Bibtex
APA
Serdaroğlu, M., & Purma, Ç. (2006). Su Ürünlerinde Kalitenin Saptanmasında Kullanılan Hızlı Teknikler. Ege Journal of Fisheries and Aquatic Sciences, 23(3). https://izlik.org/JA23UF64DE