An edition of Modified atmospheric processing and packaging of fish
(2006)
Modified atmospheric processing and packaging of fish
filtered smokes, carbon monoxide, and reduced oxygen packaging
1st ed.
by W. Steven Otwell, Hordur G. Kristinsson, and Murat O. Balaban
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Previews available in: English
| Edition | Availability |
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1
Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging
2010, Wiley & Sons, Incorporated, John
in English
0470791950 9780470791950
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WorldCat
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2
Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging
2008, Wiley & Sons, Incorporated, John
in English
0470276355 9780470276358
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WorldCat
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3
Modified atmospheric processing and packaging of fish: filtered smokes, carbon monoxide, and reduced oxygen packaging
2006, Blackwell Pub.
electronic resource :
in English
- 1st ed.
0470277580 9780470277584
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Book Details
Table of Contents
Use of filtered smokes and carbon monoxide in fish processing / W. Steven Otwell
Commercial aspects of filtered wood smoke technology compared to carbon monoxide gassing of seafood products / Blane E. Olson
The influence of carbon monoxide and filtered wood smoke on fish muscle color / Hordur G. Kristinsson, Murat O. Balaban, and W. Steven Otwell
Human absorption of carbon monoxide with consumption of CO-exposed tuna / Matthew R. Davenport ... [et al.]
Microbial and quality consequences of aquatic foods treated with carbon monoxide or filtered wood smoke / Hordur G. Kristinsson, Murat O. Balaban, and W. Steven Otwell
Use of CO with red meats: current research and recent regulatory approvals / Joseph G. Sebranek and terry A. Houser
Prospects of utilization of carbon monoxide in the muscle food industry / Oddvin Sorheim
Tasteless smoke sources, specifications, and controls / Bill Kowalski
Color enhancement and potential fraud in using CO / Murat O. Balaban, Hordur G. Kristinsson, and Bruce Welt
Use of modified atmosphere packaging to extend the shelf-life of fresh fish: a critical look from a historical perspective / Joe M. Regenstein
Hazards associated with clostridium botulinum in modified atmosphere packaged fresh fish and fishery products / Guy E. Skinner and N. Rukma Reddy
Botulism from fishery products : history and control / John W. Austin and James P. Smith
Verification for use of TTI controls for seafood / W. Steven Otwell
Use of TTI in monitoring temperature exposure during food transport, catering, and packaging / Peter Rönnow.
Edition Notes
Includes bibliographical references and index.
Electronic reproduction. Hoboken, N.J. : Wiley InterScience, 2007. Mode of access: World Wide Web. System requirements: Web browser. Title from title screen (viewed on Dec. 20, 2007). Access may be restricted to users at subscribing institutions.
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| July 5, 2019 | Created by MARC Bot | import new book |