Change in color and quality of tuna during treatment with carbon monoxide gas

Journal of Food and Drug Analysis

Volumn 6, Issue 3, 1998, Pages 611-613

  Hsieh, Ping Ping ^a   Chow, Chau Jen ^b   Chu, Yuh Jow ^b   Chen, Wen Lee ^c  

^a Taiwan Prov Chen Kung Comml F   (Taiwan)

^b NATIONAL KAOHSIUNG UNIVERSITY OF APPLIED SCIENCES   (Taiwan)

^c FOOYIN UNIVERSITY   (Taiwan)

Author keywords

Carbon monoxide; Color; Metmyoglobin; Tuna

Indexed keywords

EID: 0141813293     PISSN: 10219498     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (16)

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