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Journal of Food Quality
Volume 2017, Article ID 6370739, 16 pages
https://doi.org/10.1155/2017/6370739
Review Article

Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances

1College of Engineering, China Agricultural University, Beijing 100083, China
2Quality & Safety Assessment Research Unit, U.S. National Poultry Research Center, USDA-ARS, 950 College Station Rd., Athens, GA 30605, USA
3Department of Precision Instrument, Tsinghua University, Beijing 100084, China
4The School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

Correspondence should be addressed to Wei Wang; nc.ude.uac@wxwreyalp

Received 8 March 2017; Accepted 22 May 2017; Published 16 July 2017

Academic Editor: Latiful Bari

Copyright © 2017 Xin Zhao et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Xin Zhao, Hong Zhuang, Seung-Chul Yoon, Yonggui Dong, Wei Wang, and Wei Zhao, “Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances,” Journal of Food Quality, vol. 2017, Article ID 6370739, 16 pages, 2017. https://doi.org/10.1155/2017/6370739.