Autor(es): Esteves, Eduardo ; Lourenço, Hugo ; Rosa, Igor ; Aníbal, J.
Data: 2016
Identificador Persistente: http://hdl.handle.net/10400.1/8910
Origem: Sapientia - Universidade do Algarve
Assunto(s): Catshark; Salted-Dried; Traditional product; Physicochemical analyses; Microbiological parameters; Quality and safety
A relatively high proportion of harvested seafood is still wasted due to spoilage, particularly in developing countries, or because they are by-catches or have little economic value, seemingly related to inherent problems linked to unattractive color, flavor, texture, small size, and high-fat content. Thus, many fish and seafood species are still underutilized.
