Novel Technologies for the Preservation of Chilled Aquatic Food Products

  • Carmen A. Campos
  • María F. Gliemmo
  • Santiago P. Aubourg
  • Jorge Barros Velázquez
Part of the Integrating Food Science and Engineering Knowledge into the Food Chain book series (ISEKI-Food, volume 7)


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.


Shelf Life Aquatic Species Refrigerate Storage Total Volatile Base Nitrogen Edible Coating 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media, LLC 2012

Authors and Affiliations

  • Carmen A. Campos
    • 1
  • María F. Gliemmo
    • 1
  • Santiago P. Aubourg
    • 2
  • Jorge Barros Velázquez
    • 3
    • 4
  1. 1.Departamento de Industrias, Facultad de Ciencias Exactas y NaturalesUniversidad de Buenos AiresBuenos AiresArgentina
  2. 2.Instituto de Investigaciones Marinas de Vigo (CSIC)Vigo, PontevedraSpain
  3. 3.Department of Analytical Chemistry, Nutrition and Food Science, LHICA, School of Veterinary SciencesUniversity of Santiago de CompostelaLugoSpain
  4. 4.Laboratory of Biotechnology, College of PharmacyUniversity of Santiago de CompostelaSantiagoSpain

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