Preservation technology and shelf life of fish and fish products
The food matrix has a positive rather than simply a passive role in preservation methods because it interacts with the microbial flora responsible for its deterioration and can moderate by compartmentalisation within its structure the chemical, biochemical and physical changes which take place during storage.
KeywordsShelf Life Fish Product Modify Atmosphere Packaging Paralytic Shellfish Poisoning Clostridium Botulinum
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