Hurdle technology for fish preservation-Reference-Cited by-同舟云学术

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Hurdle technology for fish preservation

Published:2020-03 Issue:2 Volume:5 Page:65-71
ISSN:2468-550X
Container-title:Aquaculture and Fisheries
language:en
Short-container-title:Aquaculture and Fisheries

Author:

Tsironi Theofania,Houhoula Dimitra,Taoukis Petros

Funder

European Union’s Horizon 2020 research and innovation programme

Marie Sklodowska-Curie

Publisher

Elsevier BV

Subject

Ecology,Aquatic Science,Ecology, Evolution, Behavior and Systematics

Reference55 articles.

1. Preservation of minced pelagic fish by combined methods;Aguilera;International Journal of Food Science and Technology,1992

2. A comprehensive review on the application of active packaging technologies to muscle foods;Ahmed;Food Control,2017

3. Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel (Scomber scombrus) fillets;Albertos;Innovative Food Science & Emerging Technologies,2017

4. Quality changes of farmed blackspot seabream (pagellus bogaraveo) subjected to slaughtering and storage under flow ice and ozonised flow ice;Álvarez;International Journal of Food Science and Technology,2009

5. Combining ozone and modified atmosphere packaging (MAP) to maximize shelf-life and quality of striped red mullet (Mullus surmuletus);Bono;LWT-Food Science and Technology,2012

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