Biopreservation of lightly preserved seafood products

Other titles Biopréservation des produits de la mer
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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