Preservation of Seafoods by Hurdle Technology

Fish and seafoods are a highly perishable product due to the biochemical composition and the high microbial load on the skin and gills of fish. The natural microflora that is more adopted to low temperatures results in lower thermal bacterial shock at the storage temperature. The development of new...

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Detalles Bibliográficos

Autores principales:	Pal, Jag, Ravi, Om Pravesh Kumar, Kumari, Sangeeta, Singh, Akhilesh Kumar
Formato:	Capítulo de libro
Lenguaje:	inglés
Publicado:	IntechOpen 2021
Materias:	Life Sciences
Acceso en línea:	https://www.intechopen.com/chapters/75399
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