Πλοήγηση ανά Θέμα "Quality change"
Αποτελέσματα 1-2 από 2
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High pressure processing at ultra-low temperatures: Inactivation of foodborne bacterial pathogens and quality changes in frozen fish fillets
(2021)High pressure processing (HPP) at ultra-low temperatures was conducted against Listeria monocytogenes and Salmonella enterica in frozen pink salmon fillets. Quality changes, such as drip loss, color and odor attributes ... -
Microbiological Changes, Shelf-Life and Nutritional Value of Ice-Stored Thicklip Grey Mullet (Chelon labrosus)
(2021)The aim of this study was to monitor quality changes and estimate the shelf-life of the thicklip grey mullet (Chelon labrosus), a candidate species for the diversification of the world aquaculture production, during ice ...