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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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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8066737/ https://ncbi.nlm.nih.gov/pubmed/33916441 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10040780 |
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