|
|||||
|
|
The possibility of using oxidation–reduction potential to evaluate fish freshness |
|
| Authors: | Tri Winarni Agustini Masaki Suzuki Toru Suzuki Tomoaki Hagiwara Shoichi Okouchi Rikuo Takai |
| Institution: | Department of Food Science and Technology, Tokyo University of Fisheries, Tokyo 108-8477 and; Department of Materials Chemistry, Faculty of Engineering, Hosei University, Koganei, Tokyo 184-8584, Japan |
| Abstract: | |
| Keywords: | freshness freshness index K value oxidation–reduction potential |