Recent developments in nanoemulsions against spoilage in cold-stored fish: A review
Jiaxin Zhao, Weiqing Lan, Jing Xie
Topics & Concepts
Food spoilagePreservativeFish <Actinopterygii>Food scienceShelf lifeFood preservationFood industryChemistryBiologyFisheryBacteriaGeneticsMicroencapsulation and Drying ProcessesMeat and Animal Product QualityBee Products Chemical Analysis