Preservation of fish by embedment in Sphagnum moss, peat or...

Innovative Food Science & Emerging Technologies 2001 Vol. 2; Iss. 1

Preservation of fish by embedment in Sphagnum moss, peat or holocellulose: experimental proof of the oxopolysaccharidic nature of the preservative substance and of its antimicrobial and tanning action

K.Y Børsheim, B.E Christensen, T.J Painter
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Volume:
2
Year:
2001
Language:
english
DOI:
10.1016/s1466-8564(00)00029-1
File:
PDF, 1.53 MB
english, 2001
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