Effect of natural antioxidants on the quality of frozen sardine fillets (<i>Sardina pilchardus</i>)
The use of new technologies / processes provides different benefits on seafood sector, namely by enhanced the shelf-life of fish products with high polyunsaturated fatty acid composition. This is particularly critical during some months of the year when fish (e.g. sardines) are larger supply than de...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2014-06-01
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| Series: | Frontiers in Marine Science |
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| Online Access: | http://journal.frontiersin.org/Journal/10.3389/conf.fmars.2014.02.00173/full |