Shelf-stability enhancement of precooked red claw crayfish (Cherax quadricarinatus) tails by modified CO2/O2/N2 gas packaging

LWT

Volumn 41, Issue 8, 2008, Pages 1431-1436

  Chen, Gong ^a   Xiong, Youling L ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Cherax; Microbiology; Modified atmosphere packaging; Precooking; Red claw crayfish

Indexed keywords

BACTERIA; CARBON DIOXIDE; FISH; OXIDATION; POLYVINYL CHLORIDES;

CHERAX; MODIFIED ATMOSPHERE PACKAGING; PRECOOKING; RED CLAW CRAYFISH;

MICROBIOLOGY;

ASTACOIDEA; BACTERIA (MICROORGANISMS); CHERAX; CHERAX QUADRICARINATUS;

EID: 43849084986     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.08.022     Document Type: Article

References (31)