Recent Developments in Seafood Packaging Technologies
Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, consu...
| Hlavní autoři: | , , , |
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| Médium: | Článek |
| Jazyk: | English |
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MDPI AG
2021-04-01
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| Edice: | Foods |
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| On-line přístup: | https://www.mdpi.com/2304-8158/10/5/940 |