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Relation of quality and sensory perception with changes in free amino acids of thawed seabream

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Relation of quality and sensory perception with changes in free amino acids of thawed seabream

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Calanche, J.; Tomas-Vidal, A.; Martínez-Llorens, S.; Jover Cerda, M.; Alonso, V.; Roncales, P.; Beltrán, J. (2019). Relation of quality and sensory perception with changes in free amino acids of thawed seabream. Food Research International. 119:126-134. https://doi.org/10.1016/j.foodres.2019.01.050

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/117894

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Title: Relation of quality and sensory perception with changes in free amino acids of thawed seabream
Author: Calanche, J. Tomas-Vidal, A. Martínez-Llorens, Silvia Jover Cerda, Miguel Alonso, V. Roncales, P. Beltrán, J.A.
UPV Unit: Universitat Politècnica de València. Departamento de Ciencia Animal - Departament de Ciència Animal
Issued date:
Abstract:
[EN] This study aimed to investigate how the freshness before frozen storage affect the quality and sensory characteristics of seabream in different commercial presentations and to correlate the findings with free amino ...[+]
Subjects: Fish quality , Free-amino acids , Sensometrics , Seafood technology , PLS-DA
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Food Research International. (issn: 0963-9969 )
DOI: 10.1016/j.foodres.2019.01.050
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.foodres.2019.01.050
Project ID:
Gobierno de Aragón/Grupo Consolidado de Calidad y Tecnología de la Carne-A04
Thanks:
This study was financially supported by the Gobierno de Aragón (Grupo Consolidado de Calidad y Tecnología de la Carne, Ref: A04), Instituto Agroalimentario Mixto de Aragón (IA2) and Institute of Animal Science and ...[+]
Type: Artículo

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