Determination of fish freshness using the K value and comments on some other biochemical changes in relation to freshness
Ehira, S.; Uchiyama, H. (1987). Determination of fish freshness using the K value and comments on some other biochemical changes in relation to freshness, in: Kramer, D. E. et al. Seafood quality determination. pp. 185-207
In: Kramer, D. E.; Liston, J. (Ed.) (1987). Seafood quality determination. Developments in food science, 15. Elsevier: Amsterdam. ISBN 0-444-42895-x. v, 677 pp., more
In: Developments in Food Science. Elsevier: Oxford; New York; Amsterdam. ISSN 0167-4501; e-ISSN 2211-9345, more
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