Pendugaan Kesegaran Ikan

Referensi :

Alasalvar, C., J.M. Grigor and Z. Ali. 2011. Practical Evaluation of Fish Quality by Objective, Subjective, and Statistical Testing in Alasalvar, C., K. Miyashita, F. Shahidi, U. Wanasundara. 2011. Handbook of Seafood Quality, Safety and Health Applications. John Wiley & Sons. New York. 576 pp.

Elliott, R. P. 1947. Evaluation of Surface pH as a Freshness Index for Fish Fillets. Journal of Food Science, Vol. 12, issue 2, pp. 87 – 98

Lougovois, V.P., E.R. Kyranas and V.R. Kyrana. 2003. Comparison of Selected Methods of Assessing Freshness Quality and Remaining Storage Life of Iced Gilthead Sea Bream (Sparus aurata). Food Research International, Vol. 36, Issue 6, pp. 551 – 560

Pons-Sánchez-Cascado, S., M.C. Vidal-Carou, M.L. Nunes and M.T. Veciana-Nogués. 2006. Sensory Analysis to Assess The Freshness of Mediterranean Anchovies (Engraulis encrasicholus) Stored in Ice. Food Control, Vol. 17, Issue 7, pp. 564 – 569

Sen, D.P. 2005. Advances in Fish Processing Technology. Allied Publisher Pvt. Ltd. New Delhi, India. 823 pp.

Watanabe, E., A. Nagumo, M. Hoshi, S. Konagaya and M. Tanaka. 1987. Microbial Sensors for the Detection of Fish Freshness. Journal of Food Science, Vol.52, Issue 3, pp. 592 – 595

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