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Durvillaea antárctica: Revalorando un alimento patrimonialDurvillaea Antarctica: Rediscovery a patrimonial food
(Revista Chilena de Nutrición, 2020)
Lipid and sensory quality of canned Atlantic salmon (Salmo salar): Effect of the use of different seaweed extracts as covering liquids
(Wiley, 2014)
The addition of natural compounds as additives in fish products is increasingly important to prevent or
delay their deterioration. Nowadays, most of the additives used on seafood are synthetic, and their safety
is being ...