Edible Coatings for Fish Preservation: Literature Data on Storage Temperature, Product Requirements, Antioxidant Activity, and Coating Performance-A Review

• Päätekijät: Mia Kurek (Tekijä), Petra Pišonić (Tekijä), Mario Ščetar (Tekijä), Tibor Janči (Tekijä), Iva Čanak (Tekijä), Sanja Vidaček Filipec (Tekijä), Nasreddine Benbettaieb (Tekijä), Frédéric Debeaufort (Tekijä), Kata Galić (Tekijä)
• Aineistotyyppi: Kirja
• Julkaistu: MDPI AG, 2024-11-01T00:00:00Z.
• Aiheet: article
• Linkit: Connect to this object online.

Fresh fish is among the most nutritive foodstuffs, but it is also the most perishable one. Therefore, huge efforts have been made to find the most suitable tools to deliver fish of the highest quality to exigent consumers. Scientific studies help the industry to exploit the newest findings to scale...