Effects of vacuum packaging in freezer on oxidative spoilage indexes of fish Lethrinus atkinsoni
Abstract The improved atmosphere within the packages with low o2 concentration, and high concentration of co2 has been shown to significantly long time the shelf life of suitable fish at freezer. Vacuum packing is known to be as one of the methods of extending the shelf life of seafood. The purpose...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-08-01
|
| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.1704 |