Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish—A Review

Due to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum packaging), or by changing the natural atmosphere...

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Detalles Bibliográficos
Autores principales: Amaral, Renata A., Pinto, Carlos A., Lima, Vasco, Tavares, Jéssica, Martins, Ana P., Fidalgo, Liliana G., Silva, Ana M., Gil, Maria M., Teixeira, Paula, Barbosa, Joana, Barba, Francisco J., 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/PMC8534769/
https://www.ncbi.nlm.nih.gov/pubmed/34681354
http://dx.doi.org/10.3390/foods10102300

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534769/
https://www.ncbi.nlm.nih.gov/pubmed/34681354
http://dx.doi.org/10.3390/foods10102300

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