Classification of Fresh and Frozen–Thawed Fish by Dry Extract Spectroscopy by Infrared Reflection

FAO, Reference Manual to Codes of Practice for Fish and Fishery Products. FAO Fish, Circ. 750, p. 217 (1982).

JAS (Japan Agricultural Standard), Quality Labeling Standard for Perishable Foods. Notification No. 514 (2000).

Rehbein H. , “Physical and Biochemical Methods for the Differentiation between Fresh and Frozen-Thawed Fish or Fillets”, Ital. J. Food Sci. 2, 75–86 (1992).

Uddin M. Ishizaki S. Okazaki E. and Tanaka M. , “Near-Infrared Reflectance Spectroscopy for Determining End-Point Temperature of Heated Fish and Shellfish Meats”, J. Sci. Food Agric. 82, 286–292 (2002).

Fukuda Y. , “Denaturation by Freezing of Fish Muscle Protein”, Bull. Natl. Res. Ins. Fish Sci. 8, 77–92 (1996).