Controlled and modified atmosphere storage of cod fillets
- 1 January 1984
- journal article
- Published by Elsevier BV in Canadian Institute of Food Science and Technology Journal
- Vol. 17 (1), 24-27
- https://doi.org/10.1016/s0315-5463(84)72311-x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- Extending Shelf‐Life of Fresh Wet Red Hake and Salmon Using CO2‐O2 Modified Atmosphere and Potassium Sorbate Ice at 1°CJournal of Food Science, 1982
- SHELF‐LIFE STUDIES ON CARBON DIOXIDE PACKAGED FINFISt FROM THE GULF OF MEXICOJournal of Food Science, 1980
- MODIFIED ATMOSPHERE STORAGE OF ROCKFISH (Sebastes miniatus) AND SILVER SALMON (Oncorhynchus kisutch)Journal of Food Science, 1980
- EFFECT OF GAS ATMOSPHERES ON MICROBIAL GROWTH, COLOR AND pH OF BEEFJournal of Food Science, 1975
- Trimethylamine-Producing Bacteria on Haddock (Melanogrammus aeglefinus) Fillets during Refrigerated StorageJournal of the Fisheries Research Board of Canada, 1971
- EFFECTS OF CARBON DIOXIDE AND VACUUM PACKAGING ON COLOR AND BACTERIAL COUNT OF MEATJournal of Milk and Food Technology, 1970
- Detection and Incidence of Specific Species of Spoilage Bacteria on FishApplied and Environmental Microbiology, 1968
- Amines in Fish Muscle: I. Colorimetric Determination of Trimethylamine as the Picrate SaltJournal of the Fisheries Research Board of Canada, 1945
- Carbon Dioxide in Handling Fresh FishIndustrial & Engineering Chemistry, 1935
- Carbon Dioxide Preservation of Meat and Fish1Industrial & Engineering Chemistry, 1930