CAMPUS DO MAR TV - Application of high pressure technology for improving the quality of seafood products

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Application of high pressure technology for improving the quality of seafood products

Date of holding: 28/06/2016

Viewed: 3 times

Processing and preserving seafood, from the perspective of industrial and market reality

Mr. Santiago Aubourg Martínez

Scientific Marine Research Institute-CSIC, CSIC

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: Course Description (II)

: Course Description (III)

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Project funded by the Ministry of Education in the framework of the International Campus of Excellence programme and the Ministry of Economy and Competitiveness in the framework of the National R&D&I Plan. Project CEI10-1-0006 infrastructures funded by the Spanish Ministry of Economy and Competitiveness in the framework of the programme INNOCAMPUS anda co-funded with European Regional Development Funds (FEDER).