Salt reduction in seafood – A review
Iga Rybicka, Amparo Gonçalves, Helena Oliveira, António Marques, María Leonor Nunes
Topics & Concepts
LimitingFood scienceFish <Actinopterygii>SaltingFish productsFlavourShellfishChemistryFisheryBiologyAquatic animalEngineeringMechanical engineeringMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAquaculture Nutrition and Growth