ShareSpoilage and extending shelf life of fresh fish and shellfish.
Author(s) : ASHIE I. N. A., SMITH J. P., SIMPSON B. K.
Type of article: Article, Review
Summary
Detailed synthesis, based on literature data, of micro-organism contamination, enzyme and chemical deterioration and methods of low-temperature preservation of seafood, along with chemical treatments, irradiation, high-pressure treatment and modified-atmosphere packaging.
Details
- Original title: Spoilage and extending shelf life of fresh fish and shellfish.
- Record ID : 1997-1674
- Languages: English
- Source: CRC Crit. Rev. Food Sci. Nutr. - vol. 36 - n. 1
- Publication date: 1996
Links
See the source
Indexing
- Themes: Fish and fish product
- Keywords: Microorganism; Treatment; Deterioration; Review; Seafood; Fish; Enzyme; Cold storage; Shellfish; Chemistry
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