Change of hygienic quality and freshness in tuna treated with electrolyzed water and carbon monoxide gas during refrigerated and frozen storage

Journal of Food Science

Volumn 71, Issue 4, 2006, Pages

  Huang, Yu Ru ^a   Shiau, Chyuan Yuan ^a   Hung, Yen Con ^b   Hwang, Deng Fwu ^a  

^a NATIONAL TAIWAN OCEAN UNIVERSITY   (Taiwan)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

EO water; K value; Shelf life; TPC; Tuna; VBN

Indexed keywords

SCOMBRIDAE GEN. SP.;

EID: 33745272525     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00023.x     Document Type: Article

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