Emerging Techniques for Differentiation of Fresh and Frozen–Thawed Seafoods: Highlighting the Potential of Spectroscopic Techniques

Fish and other seafood products have a limited shelf life due to favorable conditions for microbial growth and enzymatic alterations. Various preservation and/or processing methods have been developed for shelf-life extension and for maintaining the quality of such highly perishable products. Freezi...

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Detalles Bibliográficos
Autores principales: Hassoun, Abdo, Shumilina, Elena, Di Donato, Francesca, Foschi, Martina, Simal-Gandara, Jesus, Biancolillo, Alessandra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7582365/
https://www.ncbi.nlm.nih.gov/pubmed/33003382
http://dx.doi.org/10.3390/molecules25194472

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7582365/
https://www.ncbi.nlm.nih.gov/pubmed/33003382
http://dx.doi.org/10.3390/molecules25194472

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