Spoilage and Shelf-Life Extension of Fresh Fish and Shellfish

Critical Reviews in Food Science and Nutrition

Volumn 36, Issue 1-2, 1996, Pages 87-121

  Ashie, I N A ^a   Smith, J P ^a   Simpson, B K ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Chemical decontamination; Fish; High pressure; Irradiation; Modified atmospheres; Preservation; Safety; Shellfish; Spoilage

Indexed keywords

ENZYME; FOOD PRESERVATIVE;

ANIMAL; FISH; FOOD CONTROL; FOOD HANDLING; FOOD IRRADIATION; FOOD PRESERVATION; METHODOLOGY; REVIEW; SHELLFISH; TEMPERATURE; TIME;

ANIMALS; ENZYMES; FISHES; FOOD IRRADIATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; FOOD TECHNOLOGY; SHELLFISH; TEMPERATURE; TIME FACTORS;

ANIMALIA;

EID: 0030037942     PISSN: 10408398     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408399609527720     Document Type: Article

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