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https://doi.org/10.2139/ssrn.4506765

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inferredcites →https://doi.org/10.1007/s00217-003-0844-7openalex-extracted
Use of eye fluid refractive index in sardine ( Sardina pilchardus ) as a freshness indicator
inferredcites →https://doi.org/10.1007/s00484-021-02223-9openalex-extracted
Effect of climatic oscillations on small pelagic fisheries and its economic profit in the Gulf of Cadiz
inferredcites →https://doi.org/10.1007/s11947-010-0370-0openalex-extracted
Fluorescence Spectroscopy Measurement for Quality Assessment of Food Systems—a Review
inferredcites →https://doi.org/10.1016/j.foodchem.2011.08.082openalex-extracted
Assessing the quality of organic and conventionally-farmed European sea bass (Dicentrarchus labrax)
inferredcites →https://doi.org/10.1016/j.jfoodeng.2010.10.030openalex-extracted
Automatic freshness assessment of cod (Gadus morhua) fillets by Vis/Nir spectroscopy
inferredcites →https://doi.org/10.1016/j.matpr.2019.08.054openalex-extracted
Assessing the freshness of Agadir blue fish using a metal oxide gas sensing array
inferredcites →https://doi.org/10.1016/j.msec.2007.10.056openalex-extracted
Application of a portable electronic nose system to assess the freshness of Moroccan sardines
inferredcites →https://doi.org/10.1016/j.snb.2007.06.007openalex-extracted
Building of a metal oxide gas sensor-based electronic nose to assess the freshness of sardines under cold storage
inferredcites →https://doi.org/10.1016/j.snb.2009.07.034openalex-extracted
An electronic nose system based on a micro-machined gas sensor array to assess the freshness of sardines
inferredcites →https://doi.org/10.1016/s0963-9969(02)00174-6openalex-extracted
Development of a rapid method based on front-face fluorescence spectroscopy for the monitoring of fish freshness
inferredcites →https://doi.org/10.1021/jf0348166openalex-extracted
Freshness Assessments of Moroccan Sardine (Sardina pilchardus): Comparison of Overall Sensory Changes to Instrumentally Determined Volatiles
inferredcites →https://doi.org/10.1021/jf050303iopenalex-extracted
Usefulness of Near-Infrared Reflectance (NIR) Spectroscopy and Chemometrics To Discriminate Fishmeal Batches Made with Different Fish Species
inferredcites →https://doi.org/10.1080/10408398.2013.769934openalex-extracted
Recent Advances in Methods and Techniques for Freshness Quality Determination and Evaluation of Fish and Fish Fillets: A Review
inferredcites →https://doi.org/10.1111/j.1365-2621.2000.tb13586.xopenalex-extracted
A New Approach for the Determination of Fish Freshness by Electrochemical Impedance Spectroscopy
inferredcites →https://doi.org/10.1111/j.1365-2621.2002.tb08729.xopenalex-extracted
Visible/Near‐Infrared Spectroscopy: A New Tool for the Evaluation of Fish Freshness?
inferredcites →https://doi.org/10.1111/j.1365-2621.2007.01579.xopenalex-extracted
Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice
inferredcites →https://doi.org/10.3390/foods8100490openalex-extracted
Review on Natural Preservatives for Extending Fish Shelf Life
inferredcites →https://doi.org/10.3390/s6101209openalex-extracted
Monitoring the Freshness of Moroccan Sardines with a Neural-Network Based Electronic Nose
inferredcites →https://doi.org/10.6024/jmbai.2019.61.1.2053-01openalex-extracted
Similarities between Indian oil sardine Sardinella longiceps Valenciennes, 1847 and global sardine fisheries and its management
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