Recent Developments in Seafood Packaging Technologies

<b> </b>Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At...

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Bibliographic Details
Main Authors: Michael G. Kontominas, Anastasia V. Badeka, Ioanna S. Kosma, Cosmas I. Nathanailides
Format: Article
Published: MDPI AG 2021-04-01
Online Access: