Deterioration and shelf-life extension of fish and fishery products by modified atmosphere packaging
Fish and fishery products have been recognized as a nutrition source due to their high protein content. Moreover, theycontain considerable amount of unsaturated fatty acids, especially omega-3 fatty acids, which are regarded as preventivecompounds. However, shelf-life of seafood is limited by bioche...
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| Format: | Article |
| Language: | English |
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Prince of Songkla University
2011-04-01
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| Series: | Songklanakarin Journal of Science and Technology (SJST) |
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| Online Access: | http://rdo.psu.ac.th/sjstweb/journal/33-2/0125-3395-33-2-181-192.pdf |