PROJECT NUMBER
•
2011-739
PROJECT STATUS:
COMPLETED
SCRC: Guideline for quality and safety assessment of novel seafood products
This project aimed to assist the seafood industry with sound practical advice on the assessments of food safety and quality aspects of new packaged seafood products in a concise and clear format.
Seafood processing and packaging techniques such as modified atmosphere packaging and vacuum packaging...
ORGANISATION:
SARDI Food Safety and Innovation