Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies

Fresh fish is a highly perishable food characterized by a short shelf-life, and for this reason, it must be properly handled and stored to slow down its deterioration and to ensure microbial safety and marketable shelf-life. Modern consumers seek fresh-like, minimally processed foods due to the rais...

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Hlavní autoři:	Jéssica Tavares, Ana Martins, Liliana G. Fidalgo, Vasco Lima, Renata A. Amaral, Carlos A. Pinto, Ana M. Silva, Jorge A. Saraiva
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2021-04-01
Edice:	Foods
Témata:	fresh fish spoilage shelf-life chilling/refrigeration freezing edible coatings
On-line přístup:	https://www.mdpi.com/2304-8158/10/4/780
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!