Recent Advances in Aquatic Food Products Processing

The objective of the reprint is to immerse the reader in recent advances in the processing technology and quality control of aquatic food products. From traditional methods such as heating, salting, drying, smoking, and natural fermentation to modern techniques like ultra-high-pressure processing, l...

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Bibliografiske detaljer

Format:	Online
Sprog:	engelsk
Udgivet:	MDPI - Multidisciplinary Digital Publishing Institute 2025
Fag:	aquatic food products processing method quality control byproduct utilization food safety thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::K Economics, Finance, Business and Management::KN Industry and industrial studies::KNA Agribusiness and primary industries::KNAF Fisheries and related industries
Online adgang:	ONIX_20250220_9783725822997_208
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