Biopreservation of lightly preserved seafood products

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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Leroi Francoise (2011). Biopreservation of lightly preserved seafood products. INFOFISH international. 41-46. https://archimer.ifremer.fr/doc/00057/16784/

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