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. 2021 Nov 18;10(11):2854. doi: 10.3390/foods10112854

Figure 1.

Figure 1

Benefits and issues of non-thermal approaches to prolong the shelf-life of fish. US, ultrasound; NTAP, non-thermal atmospheric plasma; EW, electrolyzed water; PL, pulsed light; PEF, pulsed electric field.