Quality Assessment of Chilled and Frozen Fish—Mini Review

Fish is a very perishable food and therefore several storage strategies need to be employed to increase its shelf-life, guaranteeing its safety and quality from catch to consumption. Despite the advances in modern fish storage technologies, chilling and freezing are still the most common preservatio...

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Detalles Bibliográficos
Autores principales: Duarte, Ana M., Silva, Frederica, Pinto, Filipa R., Barroso, Sónia, Gil, Maria Manuel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7760111/
https://www.ncbi.nlm.nih.gov/pubmed/33255842
http://dx.doi.org/10.3390/foods9121739

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7760111/
https://www.ncbi.nlm.nih.gov/pubmed/33255842
http://dx.doi.org/10.3390/foods9121739

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