Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits
Speranza, B.; Racioppo, A.; Bevilacqua, A.; Buzzo, V.; Marigliano, P.; Mocerino, E.; Scognamiglio, R.; Corbo, M.R.; Scognamiglio, G.; Sinigaglia, M. Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits. Foods 2021, 10, 2854. https://doi.org/10.3390/foods10112854
Speranza B, Racioppo A, Bevilacqua A, Buzzo V, Marigliano P, Mocerino E, Scognamiglio R, Corbo MR, Scognamiglio G, Sinigaglia M. Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits. Foods. 2021; 10(11):2854. https://doi.org/10.3390/foods10112854
Chicago/Turabian StyleSperanza, Barbara, Angela Racioppo, Antonio Bevilacqua, Veronica Buzzo, Piera Marigliano, Ester Mocerino, Raffaella Scognamiglio, Maria R. Corbo, Gennaro Scognamiglio, and Milena Sinigaglia. 2021. "Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits" Foods 10, no. 11: 2854. https://doi.org/10.3390/foods10112854