The use of the so‐called ‘superchilling’ technique for the transport of fresh fishery products

Superchilling entails lowering the fish temperature to between the initial freezing point of the fish and about 1–2°C lower. The temperature of superchilled fresh fishery products (SFFP) in boxes without ice was compared to that of products subject to the currently authorised practice in boxes with...

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Detalles Bibliográficos
Autores principales: Koutsoumanis, Konstantinos, Allende, Ana, Alvarez‐Ordóñez, Avelino, Bolton, Declan, Chemaly, Marianne, Davies, Robert, De Cesare, Alessandra, Herman, Lieve, Hilbert, Friederike, Lindqvist, Roland, Nauta, Maarten, Peixe, Luisa, Ru, Giuseppe, Simmons, Marion, Skandamis, Panagiotis, Suffredini, Elisabetta, Bekaert, Karen, Cropotova, Janna, García, Míriam R, Messens, Winy, Bover‐Cid, Sara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Scientific Opinion
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7842081/
https://www.ncbi.nlm.nih.gov/pubmed/33552296
http://dx.doi.org/10.2903/j.efsa.2021.6378

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7842081/
https://www.ncbi.nlm.nih.gov/pubmed/33552296
http://dx.doi.org/10.2903/j.efsa.2021.6378

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