Some organizations measure "freshness" of frozen fish fillets using TVBN.
This is the long standing chemistry method of measuring fish quality.
Besides sensory evaluation, are there any "better" or more modern ways of
measuring freshness?
Steve Saunders
High Liner Foods Inc. Box 910, Lunenburg NS B0J 2C0 Canada
Telephone 902-634-8811 Fax 902-634-4577
http://www.highlinerfoods.com
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