Effects of soluble gas stabilisation, modified atmosphere, gas to product volume ratio and storage on the microbiological and sensory characteristics of ready-to-eat shrimp (pandalus borealis)

Food Science and Technology International

Volumn 12, Issue 5, 2006, Pages 446-454

  Sivertsvik, M ^a   Birkeland, S ^a  

^a Norconserv AS   (Norway)

Author keywords

Modified atmosphere packaging; Shrimp; Soluble gas stabilisation; Storage

Indexed keywords

MODIFIED ATMOSPHERE PACKAGING; PACKAGE VOLUME; SHRIMP; SOLUBLE GAS STABILIZATION (SGS);

CARBON DIOXIDE; FOOD STORAGE; GASES; MICROBIOLOGY;

FOOD PRODUCTS;

FOOD BOARDS; FOOD STORAGE; GAS; MICROBIOLOGY;

DECAPODA (CRUSTACEA); PANDALUS BOREALIS;

EID: 33749473583     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013206070171     Document Type: Article

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