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...

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Hlavní autoři:	Barbara Speranza, Angela Racioppo, Antonio Bevilacqua, Veronica Buzzo, Piera Marigliano, Ester Mocerino, Raffaella Scognamiglio, Maria Rosaria Corbo, Gennaro Scognamiglio, Milena Sinigaglia
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2021-11-01
Edice:	Foods
Témata:	fish spoilage non-thermal atmospheric plasma pulsed electric fields pulsed light ultrasound
On-line přístup:	https://www.mdpi.com/2304-8158/10/11/2854
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!