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Sarah Salvatore
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Vacuum packing is a commonly utilized method in the seafood industry for preserving freshness and extending shelf life. However, its impact on the sensory qualities, especially the odor profile, of fish flesh, particularly in heattreated products, remains underexplored. This study investigates how vacuum packing affects the odor characteristics of ... Read More»
: J Ecosys Ecograph, 14: 591.
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