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Safety and Quality of Canned Sardines after Opening: A Shelf-Stability Study

This study aimed to define the shelf life of canned sardines after opening to increase consumer awareness of their quality and safety and reduce food waste. For this purpose, canned sardines (Sardina pilchardus) packed with different sauces were opened and stored at 4 °C for 7 days. Microbiological,...

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Detalles Bibliográficos
Autores principales:	Cruz, Rebeca, Pereira, Vânia, Pinho, Teresa, Ferreira, Isabel M. P. L. V. O., Novais, Carla, Casal, Susana
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997536/ https://www.ncbi.nlm.nih.gov/pubmed/35407078 http://dx.doi.org/10.3390/foods11070991

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