Identification of Safety and Quality Parameters for Preparation of Jellyfish Based Novel Food Products.

Bleve, Gianluca; Ramires, Francesca Anna; Gallo, Antonia; Leone, Antonella

Bleve, Gianluca; Ramires, Francesca Anna; Gallo, Antonia; Leone, Antonella.

Affiliation

Bleve G; National Research Council, Institute of Sciences of Food Production, Lecce 73100, Italy. gianluca.bleve@ispa.cnr.it.
Ramires FA; National Research Council, Institute of Sciences of Food Production, Lecce 73100, Italy.
Gallo A; National Research Council, Institute of Sciences of Food Production, Lecce 73100, Italy.
Leone A; National Research Council, Institute of Sciences of Food Production, Lecce 73100, Italy.

Foods ; 8(7)2019 Jul 17.

Article de En | MEDLINE | ID: mdl-31319563

Mots clés

bacteria; edible jellyfish; novel food; quality; safety; yeasts and molds

Texte intégral

Ajouter à My VHL

Imprimer

XML

PubMed Links

Recherche sur Google

Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Type d'étude: Diagnostic_studies / Prognostic_studies Langue: En Journal: Foods Année: 2019 Type de document: Article Pays d'affiliation: Italie Pays de publication: Suisse

Texte intégral

Ajouter à My VHL

Imprimer

XML

PubMed Links

Recherche sur Google