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Waste and Its Rational Management Read chapter Read first chapter

2012 | OriginalPaper | Chapter

13. Novel Technologies for the Preservation of Chilled Aquatic Food Products

Authors : Carmen A. Campos, María F. Gliemmo, Santiago P. Aubourg, Jorge Barros Velázquez

Published in: Novel Technologies in Food Science

Publisher: Springer New York

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Abstract

Most fish and other aquatic species give rise to products of great economic importance in many countries. The demand for such products has been increasing steadily over the last century and shows no signs of lessening, as fishing and farming actually constitute a basic source of food for all populations of the world.

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previous chapter Emerging Technologies to Improve the Safety and Quality of Fruits and Vegetables
next chapter Use of Natural Preservatives in Seafood
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Metadata
Title
Novel Technologies for the Preservation of Chilled Aquatic Food Products
Authors
Carmen A. Campos
María F. Gliemmo
Santiago P. Aubourg
Jorge Barros Velázquez
Copyright Year
2012
Publisher
Springer New York
Book
Novel Technologies in Food Science

Print ISBN: 978-1-4419-7879-0

Electronic ISBN: 978-1-4419-7880-6

Copyright Year: 2012

DOI
https://doi.org/10.1007/978-1-4419-7880-6_13