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

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

Language

English

Note

20 ref.

In AGRIS since: 1996-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Department for Environment, Food and Rural Affairs

Discover this data provider's collection in AGRIS

Lookup at Google Scholar

If you notice any incorrect information relating to this record, please contact us at [email protected]