☆
4.7
Article
An Advanced Colour Calibration Method for Fish Freshness Assessment: a Comparison Between Standard and Passive Refrigeration Modalities
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Rate this paper
The primary rating indicates the level of overall quality for the paper. Secondary ratings independently reflect strengths or weaknesses of the paper.
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreDiscover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversation