Recent Developments in Seafood Packaging Technologies
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10050940
Abstract: 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… read more here.
Keywords: packaging technologies; seafood products; recent developments; packaging ... See more keywords