Effect of the gas/product ratio and CO2 concentration on the shelf‐life of MA packed fish
- 1 July 1995
- journal article
- research article
- Published by Wiley in Packaging Technology and Science
- Vol. 8 (4), 205-218
- https://doi.org/10.1002/pts.2770080404
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Determination of adenosine triphosphate and its breakdown products in fish muscle by high-performance liquid chromatographyJournal of Agricultural and Food Chemistry, 1985
- 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
- MODIFIED ATMOSPHERE STORAGE OF ROCKFISH (Sebastes miniatus) AND SILVER SALMON (Oncorhynchus kisutch)Journal of Food Science, 1980
- The Effect of Carbon Dioxide on the Growth of Slime Producing Bacteria on Fresh BeefCanadian Institute of Food Technology Journal, 1969