RT working paper
T1 Assessment of freshness of marine products
T2 Evaluación de frescura de productos marinos
A1 Sánchez García, Josefa
A1 Roldán Gómez, Ana María
A1 Carbú Espinosa de los Monteros, María
A2 BiomedicinaBiotecnología y Salud Pública
A2 Ingeniería Química y Tecnología de Alimentos
K1 shelf life
K1 freshness
K1 seafood
K1 methodology
AB 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.
YR 2026
FD 2026-03
LK http://hdl.handle.net/10498/39195
UL http://hdl.handle.net/10498/39195
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 05-nov-2026