Efficacy of Non-thermal Processing Methods to Prevent Fish Spoilage
| Autor: | Egon Andoni, Enkeleda Ozuni, Bizena Bijo, Raffaella Branciari, Fatmira Shehu, Dino Miraglia, David Ranucci |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
safety Preservation methods Seafood industry Food spoilage non-thermal technologies pathogens 04 agricultural and veterinary sciences Human decontamination Aquatic Science decontamination Fresh fish Shelf life 040401 food science 01 natural sciences Processing methods 0404 agricultural biotechnology 010608 biotechnology Fish Environmental science shelf life Food science seafood Food Science |
| Popis: | Most of the preservation methods in the seafood industry are based on the use of heat processes to improve safety, to extend the shelf life, and to reduce the microbial load. However, these methods... |
| Databáze: | OpenAIRE |
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