Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits

Fish products are highly perishable, requiring proper processing to maintain their quality and safety during the entire storage. Different from traditional methods used to extend the shelf-life of these products (smoking, salting, marinating, icing, chilling, freezing, drying, boiling, steaming, etc...

Descripción completa

Detalles Bibliográficos
Autores principales: Speranza, Barbara, Racioppo, Angela, Bevilacqua, Antonio, Buzzo, Veronica, Marigliano, Piera, Mocerino, Ester, Scognamiglio, Raffaella, Corbo, Maria Rosaria, Scognamiglio, Gennaro, Sinigaglia, Milena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622261/
https://www.ncbi.nlm.nih.gov/pubmed/34829142
http://dx.doi.org/10.3390/foods10112854

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622261/
https://www.ncbi.nlm.nih.gov/pubmed/34829142
http://dx.doi.org/10.3390/foods10112854

Ejemplares similares