Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish—A Review
Due to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum packaging), or by changing the natural atmosphere...
Sábháilte in:
| Príomhchruthaitheoirí: | , , , , , , , , , , , |
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| Formáid: | Artigo |
| Teanga: | Inglês |
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MDPI AG
2021-09-01
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| Sraith: | Foods |
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| Rochtain ar líne: | https://www.mdpi.com/2304-8158/10/10/2300 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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