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Antimicrobial seafood packaging: a review
Microorganisms are the major cause of spoilage in most seafood products; however, only few microbes, called the specific spoilage organisms (SSOs), contribute to the offensive off-flavors associated with seafood spoilage. In food, microbial degradation manifests itself as spoilage, or changes in the...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2016
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4951407/ https://ncbi.nlm.nih.gov/pubmed/27478206 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2216-x |
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