Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies

Fresh fish is a highly perishable food characterized by a short shelf-life, and for this reason, it must be properly handled and stored to slow down its deterioration and to ensure microbial safety and marketable shelf-life. Modern consumers seek fresh-like, minimally processed foods due to the rais...

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Detalles Bibliográficos
Autores principales: Tavares, Jéssica, Martins, Ana, Fidalgo, Liliana G., Lima, Vasco, Amaral, Renata A., Pinto, Carlos A., Silva, Ana M., Saraiva, Jorge A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8066737/
https://www.ncbi.nlm.nih.gov/pubmed/33916441
http://dx.doi.org/10.3390/foods10040780

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8066737/
https://www.ncbi.nlm.nih.gov/pubmed/33916441
http://dx.doi.org/10.3390/foods10040780

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