Hurdle technology for fish preservation
Fresh fish is a highly perishable product due to the chemical composition of fish flesh and the high microbial load on fish surface. The natural microflora that is more adopted to low temperatures results also in lower thermal bacterial shock from natural temperature to the preservation temperature...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co., Ltd.
2020-03-01
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| Series: | Aquaculture and Fisheries |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2468550X20300186 |