Skip to main navigation Skip to search Skip to main content

Kwaliteitsbeoordeling van visserijproducten

  • J.B. Luten

    Research output: Contribution to journal › Article › Professional

    Abstract

    Het meten van biochemische parameters voor het vaststellen van de versheid van schol, tong en haring
    Original languageDutch
    Pages (from-to)29-33
    JournalVoeding
    Volume56
    Issue number1/2
    Publication statusPublished - 1995

    UN SDGs

    This output contributes to the following UN Sustainable Development Goals (SDGs)

    1. SDG 14 - Life Below Water
      SDG 14 Life Below Water

    Keywords

    • foods
    • food preservation
    • fish products
    • fish industry
    • preserves
    • fish
    • herrings
    • sensory evaluation
    • organoleptic traits
    • animal products
    • flavour
    • aroma
    • taste
    • quality
    • adulteration
    • contamination
    • aging
    • defects
    • deterioration
    • marine fisheries

    Cite this