Improving the Shelf-Life of Fish Burgers Made with a Mix of Sea Bass and Sea Bream Meat by Bioprotective Cultures

Seafood products are one of the most perishable foods, and their shelf life is limited by enzymatic and microbial spoilage. Developing methods to extend the shelf life of fresh fish could reduce food waste in the fishery industry, retail stores, and private households. In recent decades, the applica...

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Detalles Bibliográficos
Autores principales: Iacumin, Lucilla, Pellegrini, Michela, Sist, Alice, Tabanelli, Giulia, Montanari, Chiara, Bernardi, Cristian, Comi, Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9500812/
https://www.ncbi.nlm.nih.gov/pubmed/36144388
http://dx.doi.org/10.3390/microorganisms10091786

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9500812/
https://www.ncbi.nlm.nih.gov/pubmed/36144388
http://dx.doi.org/10.3390/microorganisms10091786

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