and fish. determining the freshness of a product is performed by measuring the well-known nucleotide freshness indices ki, fr, h with possible extrapolation to indices k, p and q. all these markers are suitable for early spoilage prevention in comparison to indicators used for determining already spoiled...
and fish. determining the freshness of a product is performed by measuring the well-known nucleotide freshness indices ki, fr, h with possible extrapolation to indices k, p and q. all these markers are suitable for early spoilage prevention in comparison to indicators used for determining already spoiled...
fish, mollusks and crustaceans fresh and frozen fruits and vegetables fresh and frozenmeat and meat offal frozen food preparations living animals living plants and floriculture products milk and dairy products non-alcoholic beverages oil and fat olives, pickles and capers organic farming (fresh and...