The possibility of using oxidation-reduction potential to evaluate fish freshness

Fisheries science

Print ISSN : 0919-9268

The possibility of using oxidation-reduction potential to evaluate fish freshness

TRI WINARNI AGUSTINI, MASAKI SUZUKI, TORU SUZUKI, TOMOAKI HAGIWARA, SHOICHI OKOUCHI, RIKUO TAKAI

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Keywords: freshness, freshness index, K value, oxidation-reduction potential

JOURNAL FREE ACCESS

2001 Volume 67 Issue 3 Pages 547-549

DOI https://doi.org/10.1046/j.1444-2906.2001.00269.x

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© The Japanese Society of Fisheries Science

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