Comparison of methods of differentiating between fresh and frozen–thawed fish or fillets

By G. Duflos, B. L. Fur, Véronique Mulak, P. Becel, P. Malle. 2002

84 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Aquatic Science, Ecology

View Paper: https://www.semanticscholar.org/paper/3d8f14bcd5d7f4eb6b5c939717cb3dcbf89d48e9

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. Da‐Wen Sun
2. Yong He
3. Fei Liu
4. Hongbin Pu
5. Jun‐Hu Cheng
6. Di Wu
7. Xin‐an Zeng
8. Ji Ma

In Ecology

1. Da‐Wen Sun
2. Fei Liu
3. Yong He

Citations in the corpus

• Application of Visible and Near Infrared Hyperspectral Imaging to Differentiate Between Fresh and Frozen–Thawed Fish Fillets (2013, background): “When optimum freezing and thawing procedures are adopted, it is not easy to distinguish fresh from frozen–thawed (F-T) fish using sensory evaluation because of the similarity of their physicochemical properties (Duflos et al. 2002).”