TY  - GEN 
AU  - Sánchez García, Josefa
AU  - Roldán Gómez, Ana María
AU  - Carbú Espinosa de los Monteros, María
A4  - Biomedicina, Biotecnología y Salud Pública
A4  - Ingeniería Química y Tecnología de Alimentos
PY  - 2026
UR  - http://hdl.handle.net/10498/39195
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...
LA  - eng
KW  - shelf life
KW  - freshness
KW  - seafood
KW  - methodology
TI  - Assessment of freshness of marine products
T2  - Evaluación de frescura de productos marinos
ER  -