Technological strategies for the use of plant-derived compounds in the preservation of fish products
Leandro Presenza, Bianca Ferraz Teixeira, Juliana Antunes Galvão, Thaís Maria Ferreira de Souza Vieira
Topics & Concepts
Fish <Actinopterygii>Food spoilageShelf lifePreservativeBiochemical engineeringBiotechnologyFood scienceChemistryBiologyFisheryEngineeringGeneticsBacteriaMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesProtein Hydrolysis and Bioactive Peptides