Tag archive

food science - page 4

fish left
2021/June/NEWS

New dipping solution turns the whole fish into food

After filleting, there are still lots of valuable and nutritious parts of the fish left, such as the backbones, heads and fins. By dipping these side streams into a specially developed solution, containing ingredients such as rosemary extract and citric acid, their shelf life can be extended significantly, giving a useful window of time to process them further Continua la lettura

Vai a Top