Application of Functional Ice (FICE) to Reduce the Incidence of Spoilage Microorganisms on the Surface of Shrimp, Tilapia, and Chicken
This research project's focus was to devise a method to reduce food waste, a straightforward and innovative way to increase both the safety and shelf life of raw animal foods. To reduce spoilage and improve the quality of seafood and poultry during storage and transportation; we proposed to dev...
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| Formato: | Tesis |
| Lenguaje: | Inglés |
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Zamorano: Escuela Agrícola Panamericana, 2020.
2020
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| Acceso en línea: | https://bdigital.zamorano.edu/handle/11036/6731 |