Open AccessNew technologies and by-product valorisation to improve the quality and shelf life of minimally processed fish-products
Author(s) -
Irene Albertos Muñoz
Publication year - 2020
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.36443/10259/4493
Subject(s) - valorisation , shelf life , fish <actinopterygii> , product (mathematics) , quality (philosophy) , business , engineering , fishery , waste management , biology , mechanical engineering , mathematics , philosophy , geometry , epistemology