Modified atmospheric processing and packaging of fish : filtered smokes, carbon monoxide, and reduced oxygen packaging /
| Diğer Yazarlar: | , , |
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| Materyal Türü: | Kitap |
| Dil: | English |
| Baskı/Yayın Bilgisi: |
Ames, Iowa :
Blackwell Pub.,
2006.
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| Konular: |
İçindekiler:
- Use of filtered smokes and carbon monoxide in fish processing / W. Steven Otwell
- Commercial aspects of filtered wood smoke technology compared to carbon monoxide gassing of seafood products / Blane E. Olson
- The influence of carbon monoxide and filtered wood smoke on fish muscle color / Hordur G. Kristinsson, Murat O. Balaban, and W. Steven Otwell
- Human absorption of carbon monoxide with consumption of CO-exposed tuna / Matthew R. Davenport ... [et al.]
- Microbial and quality consequences of aquatic foods treated with carbon monoxide or filtered wood smoke / Hordur G. Kristinsson, Murat O. Balaban, and W. Steven Otwell
- Use of CO with red meats: current research and recent regulatory approvals / Joseph G. Sebranek and terry A. Houser
- Prospects of utilization of carbon monoxide in the muscle food industry / Oddvin Sorheim
- Tasteless smoke sources, specifications, and controls / Bill Kowalski
- Color enhancement and potential fraud in using CO / Murat O. Balaban, Hordur G. Kristinsson, and Bruce Welt
- Use of modified atmosphere packaging to extend the shelf-life of fresh fish: a critical look from a historical perspective / Joe M. Regenstein
- Hazards associated with clostridium botulinum in modified atmosphere packaged fresh fish and fishery products / Guy E. Skinner and N. Rukma Reddy
- Botulism from fishery products : history and control / John W. Austin and James P. Smith
- Verification for use of TTI controls for seafood / W. Steven Otwell
- Use of TTI in monitoring temperature exposure during food transport, catering, and packaging / Peter Rönnow.