Quality Index Method for Freshness Assessment of Chilled Japanese Flying Squid (Todarodes pacificus)
Nga T. T. Mai & Mai, Nga T. T. · Asian Food Science Journal · 2021
Aims: To develop and apply a quality index method (QIM) scheme for evaluating the freshness and estimating the shelf life of raw whole Japanese flying squid (Todarodes pacificus) stored at low temperatures. Study design: A QIM scheme was developed through pre-observation and form...
Open access
Research Article
10.9734/afsj/2021/v20i630314