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
Bibliographic information
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.
1996-08-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Department for Environment, Food and Rural Affairs
If you notice any incorrect information relating to this record, please contact us at agris@fao.org