Research trends in fish nutrition (II)

Recording date: Jun 29, 2016

Viewed: 2 times

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

: Ms. Luisa Valente
Professor at the Institute of Biomedical Sciences, Porto University

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Course Description (I)

Course Description (II)

Course Description (III)

Food packaging

Packaging of fish and shellfish

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

High Hydrostatic Pressure Treatment prior to cooling and freezing (I)

High Hydrostatic Pressure Treatment prior to cooling and freezing (II)

High Hydrostatic Pressure Treatment prior to cooling and freezing (III)

Research trends in fish nutrition (I)

Research trends in fish nutrition (II)

Depuration Processes for Seafood