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Recent Developments in Seafood Packaging Technologies
Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, consu...
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| 出版年: | Foods |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2021
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8145365/ https://ncbi.nlm.nih.gov/pubmed/33923022 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10050940 |
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