{"id":"W2106075660","doi":"10.3844/ajassp.2010.859.877","title":"Fish Spoilage Mechanisms and Preservation Techniques: Review","year":2010,"lang":"en","type":"article","venue":"American Journal of Applied Sciences","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":622,"is_retracted":false,"has_abstract":true,"ca_institutions":"Dalhousie University","funders":"Natural Sciences and Engineering Research Council of Canada; National Science Council","keywords":"Food spoilage; Shelf life; Food science; Food preservation; Population; Fish products; Food industry; Flavor; Biology; Fish <Actinopterygii>; Chemistry; Fishery","routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001866082,0.00007834485,0.0002109355,0.00001357369,0.0001682692,0.00005342617,0.0003294512,0.00001982236,0.0001753439],"category_scores_gemma":[0.00007538829,0.00002710661,0.0000415971,0.0004427447,0.0004412788,0.0002020285,0.00004204234,0.0001688773,0.000002235825],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000003029721,"about_ca_system_score_gemma":0.00001250502,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0000255185,"about_ca_topic_score_gemma":0.00004323999,"domain_scores_codex":[0.9991046,0.00003348637,0.0002664622,0.0001632848,0.0002923583,0.0001398208],"domain_scores_gemma":[0.9993319,0.00009864494,0.0003722549,0.00003504245,0.00007425413,0.00008789291],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00001427957,0.00002105735,0.0002676326,0.00001383633,0.000002398877,5.452764e-7,0.00004466926,5.258648e-8,0.7838385,0.004823361,0.000482949,0.2104907],"study_design_scores_gemma":[0.0003810345,0.009237669,0.111169,0.00105154,0.0001529468,0.0004334182,0.005386703,0.0000405554,0.4784664,0.08728554,0.3048262,0.001568998],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9899254,0.0001018328,0.00001169243,0.005883763,0.00005506846,0.0001052479,0.000002407677,0.000012513,0.00390204],"genre_scores_gemma":[0.9929298,0.0006217864,0.004075378,0.00214907,0.0001959395,0.000002792913,8.456046e-7,4.295845e-7,0.00002394809],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.3053721,"threshold_uncertainty_score":0.1919892,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02606742860411459,"score_gpt":0.2647449302613992,"score_spread":0.2386775016572846,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}