Esteves, EduardoLourenço, HugoRosa, IgorAnĂbal, J.2016-12-282016-12-282016-07AUT: EES01759; JAN01430;http://hdl.handle.net/10400.1/8910A relatively high proportion of harvested seafood is still wasted due to spoilage, particularly in developing countries, or because they are by-catches or have little economic value, seemingly related to inherent problems linked to unattractive color, flavor, texture, small size, and high-fat content. Thus, many fish and seafood species are still underutilized.engCatsharkSalted-DriedTraditional productPhysicochemical analysesMicrobiological parametersQuality and safetyPhysicochemical and microbiological changes in dried small-spotted catshark (Scyliorhynus canicula): developing an alternative shark-based salted-dried seafood productconference object10.3389/conf.FMARS.2016.04.00115