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关键词

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

书目信息

发表于

International Journal of Food Science and Technology (United Kingdom)

卷 29 期 2

页码

pp. 167-178

其它主题

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

语言

英语

注释

20 ref.

自何时收录于AGRIS: 1996-08-15

格式: AGRIS AP

数据提供者

这条记录提供自 Department for Environment, Food and Rural Affairs

发现该数据提供方在AGRIS的更多集合

在Google Scholar上查找

如果您发现与此记录相关的任何错误信息，请联系 [email protected]