Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits

Fish products are highly perishable, requiring proper processing to maintain their quality and safety during the entire storage. Different from traditional methods used to extend the shelf-life of these products (smoking, salting, marinating, icing, chilling, freezing, drying, boiling, steaming, etc...

Descripción completa

Detalles Bibliográficos

Autores principales:	Barbara Speranza, Angela Racioppo, Antonio Bevilacqua, Veronica Buzzo, Piera Marigliano, Ester Mocerino, Raffaella Scognamiglio, Maria Rosaria Corbo, Gennaro Scognamiglio, Milena Sinigaglia
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2021-11-01
Colección:	Foods
Materias:	fish spoilage non-thermal atmospheric plasma pulsed electric fields pulsed light ultrasound
Acceso en línea:	https://www.mdpi.com/2304-8158/10/11/2854
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!