An Active Peptide-Based Packaging System to Improve the Freshness and Safety of Fish Products: A Case Study
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DOI: 10.3390/foods11030338
Abstract: Fresh fish are highly perishable, owing mainly to their moisture content, high amount of free amino acids and polyunsaturated fatty acids. Microorganisms and chemical reactions cause the spoilage, leading to loss in quality, human health… read more here.
Keywords: safety fish; packaging; fish products; based packaging ... See more keywords