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Effects of vacuum packaging in freezer on oxidative spoilage indexes of fish Lethrinus atkinsoni
The improved atmosphere within the packages with low o(2) concentration, and high concentration of co(2) has been shown to significantly long time the shelf life of suitable fish at freezer. Vacuum packing is known to be as one of the methods of extending the shelf life of seafood. The purpose of th...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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John Wiley and Sons Inc.
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455951/ https://www.ncbi.nlm.nih.gov/pubmed/32884695 http://dx.doi.org/10.1002/fsn3.1704 |