Microbial and Quality Consequences of Aquatic Foods Treated with Carbon Monoxide Or Filtered Wood Smoke

Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging

Volumn , Issue , 2007, Pages 65-86

  Kristinsson, Hordur G ^a   Balaban, Murat O ^a   Otwell, W Steven ^b  

^a UNIVERSITY OF FLORIDA   (United States)

^b UNIVERSITY OF FLORIDA   (United States)

Author keywords

Aquatic food; Fatty acid; Microbiology; Seafood; Wood smoke

Indexed keywords

EID: 33846990966     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470277584.ch5     Document Type: Chapter

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