Keyphrases
Adenosine Diphosphate
13%
Adenosine Monophosphate
13%
Adenosine Triphosphate
100%
Baltic Herring
13%
Between-person
13%
Breakdown Products
100%
Catching Method
6%
Chemical Method
6%
Degradation Products
6%
Fillet
6%
Fish Catch
6%
Fish Meal
100%
Fish Species
100%
Fresh-frozen
6%
Freshness
13%
Freshness Indicator
100%
Freshwater Fish
6%
Frozen Fish
6%
High-performance Liquid Chromatography
13%
High-performance Liquid Chromatography Method
6%
Hypoxanthine
20%
Inosine
20%
Inosine Monophosphate
13%
Inter-calibration
6%
Internal Temperature
6%
Kappa Coefficient
100%
Mackerel
13%
Paper Strip
26%
Rainbow Trout
26%
Sensory Quality
6%
Smoked Fish
13%
Sous Vide
6%
Strip Method
26%
Water Temperature
6%
Whitefish
26%
Agricultural and Biological Sciences
Adenosine Diphosphate
40%
Adenosine Monophosphate
40%
Adenosine Triphosphate
100%
Fish Products
100%
Freshness
100%
Frozen Fish
20%
Gillnet
20%
Herring
40%
High-Performance Liquid Chromatography
60%
Inosine
60%
Inosine Monophosphate
40%
Mackerel
40%
Oncorhynchus mykiss
80%
Smoked Fish
40%
Sous Vide
20%
INIS
adenosine diphosphate
11%
adenosine monophosphate
11%
adenosine triphosphate
100%
breakdown
100%
evaluation
5%
fish products
100%
fishes
100%
freezing
5%
heating
11%
high-performance liquid chromatography
17%
hypoxanthine
17%
ice
11%
indicators
100%
inosine
29%
laboratories
5%
muscles
5%
phosphates
11%
raw materials
5%
storage
5%
trout
23%
values
88%
variations
11%
water
5%
Food Science
Frozen Fish
33%
High Performance Liquid Chromatography
100%
Sensory Quality
33%
Smoked Fish
66%
Sous Vide
33%