Development Of Smoked Products From Sea Bass (dicentrarchus Labrax L.).
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Resumen del Libro
In the new product of smoked sea bass, replacement of 50% NaCl by KCl did not affect phisico-chemical, microbial and sensory quality of the freshly smoked product, neither during sold storage. Vacuum and modified atmosphere packaging manage to increase smoked sea bass shelf life in approximately 7 days with regard to air, being similar the evolution of both kind of packaging.
