Extension of the chilled storage life of smoked blue cod (Parapecis colias) by carbon dioxide packaging

Penney, N.; Bell, R.G.; Cummings, T.L.

Extension of the chilled storage life of smoked blue cod (Parapecis colias) by carbon dioxide packaging

1994

Penney, N. | Bell, R.G. | Cummings, T.L. (Meat Industry Research Institute of New Zealand, Hamilton (New Zealand))

AGROVOC Keywords

carbon dioxide conditionnement dioxyde de carbone empaquetado microorganisme microorganismos microorganisms odeur olor packaging parapercis colias pescado ahumado refrigerated storage smell smoked fish spoilage stockage au froid temperatura temperature vacuum packaging

Bibliographic information

Published in

International Journal of Food Science and Technology (United Kingdom)

Volume 29 Issue 2

Pagination

pp. 167-178

Other Subjects

Aptitud para la conservacion/ biodeterioro; Emballage sous vide; Aptitude a la conservation/ biodeterioration; Embalaje en vacio; Keeping quality/ biodeterioration; Almacenamiento en frigorificos; Dioxido de carbono; Poisson fume; Storage quality; Odours

Language

English

Note

20 ref.

In AGRIS since: 1996-08-15

Format: AGRIS AP

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