Biopreservation of lightly preserved seafood products
| Other titles | Biopréservation des produits de la mer | ||||||||
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| Type | Article | ||||||||
| Date | 2011 | ||||||||
| Language | English | ||||||||
| Ref. | INFOFISH International 4/2011 41 | ||||||||
| Author(s) | Leroi Francoise | ||||||||
| Source | INFOFISH international (FAO), 2011 , P. 41-46 | ||||||||
| Abstract | Consumer trends indicate an increasing demand for natural, minimally processed convenience seafood with few additives. Biopreservation techniques developed by researchers in France to control Listeria monocytogenes and to extend shelf life of mildly preserved seafood have been commercialised. | ||||||||
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