Mid-term SAFEFISHDISH report

Four conferences were given on biopreservation, chilling and superchilling and Norvegian trends in seafood processing at the 47th WEFTA meeting and the 3rd international symposium on fermented meat.

  • Leroi F. (2017). Biopreservation of seafood products, dream or reality ? 47th WEFTA (West European Fish Technologists Association ) conference “Innovative Technologies for Healthy and Sustainable Seafood production”. 10-12 octobre 2017, Dublin, Irlande.
  • Leroi F. (2017). Biopreservation of seafood products, dream or reality ? 3rd International Symposium on Fermented Meat, 27-29 septembre, Clermont-Ferrand, France.
  • Siverstik M. (2017). Norvegian trends and drivers in seafood processing. 47th WEFTA (West European Fish Technologists Association ) conference “Innovative Technologies for Healthy and Sustainable Seafood production”. 10-12 octobre 2017, Dublin, Irlande.
  • Rustad T. (2017). Texture changes in Atlantic mackerel during chilled and superchilled storage. 47th WEFTA (West European Fish Technologists Association ) conference “Innovative Technologies for Healthy and Sustainable Seafood production”. 10-12 octobre 2017, Dublin, Irlande.