Preservation technology and shelf life of fish and fish products

  • D. M. Gibson

Abstract

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.

Keywords

Fermentation Sulphide Cadmium Steam Adenosine 

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Copyright information

© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • D. M. Gibson

There are no affiliations available

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