@techreport{10498/39195,
year = {2026},
month = {3},
url = {http://hdl.handle.net/10498/39195},
abstract = {Freshness is the most important factor in evaluating the quality of most marine products. Therefore, those responsible for determining this quality must be able to assess it with an adequate level of precision. However, freshness is not an easy property to determine, and the methods used to assess it vary according to region and the requirements previously established by processors or consumers. 
This guide aims to provide a general overview of the indicators and parameters used to assess the freshness of marine species, such as fish and algae.},
keywords = {shelf life},
keywords = {freshness},
keywords = {seafood},
keywords = {methodology},
title = {Assessment of freshness of marine products},
author = {Sánchez García, Josefa and Roldán Gómez, Ana María and Carbú Espinosa de los Monteros, María},
}