A new advanced packaging system for extending the shelf life of refrigerated farmed fish fillets.
Laura Navarro-SeguraMaría Ros-ChumillasGinés Benito Martínez-HernándezAntonio López-GómezPublished in: Journal of the science of food and agriculture (2020)
The fish shelf life was extended with vapour OEO treatment using this new technology, similarly to OEO dipping treatment, according to QIM, corroborated by the microbial quality and TMA-N contents. © 2020 Society of Chemical Industry.
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