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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
Volume 29 Issue 2
Pagination
pp. 167-178
Other Subjects
Aptitude a la conservation/ biodeterioration; Poisson fume; Almacenamiento en frigorificos; Emballage sous vide; Aptitud para la conservacion/ biodeterioro; Storage quality; Keeping quality/ biodeterioration; Odours; Dioxido de carbono; Embalaje en vacio
Language
English
Note
20 ref.
1996-08-15
AGRIS AP
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