Improving the Storability of Cod Fish-Burgers According to the Zero-Waste Approach
This research explored the potential of the zero-waste concept in relation to the storability of fresh food products. In particular, the prickly pear (<i>Opuntia ficus-indica</i>) peel (usually perceived as a by-product) and the pulp were dehydrated, reduced in powder, and used as food a...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-08-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/9/1972 |