HISTOLOGICAL, PHYSICOCHEMICAL AND MICROBIOLOGICAL CHANGES IN FRESH AND FROZEN/THAWED FISH
The production and supply of fish as food is constantly growing worldwide. Various methods are applied to extend its shelf life, one of them being freezing. According to European Union legislation, the state of the food and its treatment must be indicated on the label. If the food had been frozen pr...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Trakia University
2020-03-01
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| Series: | Trakia Journal of Sciences |
| Subjects: | |
| Online Access: | http://tru.uni-sz.bg/tsj/Volume%2018,%202020,%20Number%201,%20Series%20Biomedical%20Sciences/M.Strateva.pdf |
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