1. Use of Filtered Smokes and Carbon Monoxide in Fish Processing

  1. W. Steven Otwell,
  2. Hordur G. Kristinsson and
  3. Murat O. Balaban
  1. W. Steven Otwell

Published Online: 30 NOV 2007

DOI: 10.1002/9780470277584.ch1

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

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

How to Cite

Otwell, W. S. (2006) Use of Filtered Smokes and Carbon Monoxide in Fish Processing, in Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging (eds W. S. Otwell, H. G. Kristinsson and M. O. Balaban), Blackwell Publishing Professional, Ames, Iowa, USA. doi: 10.1002/9780470277584.ch1

Editor Information

  1. Food Science & Human Nutrition Department University of Florida Gainesville, FL, USA

Publication History

  1. Published Online: 30 NOV 2007
  2. Published Print: 21 JUL 2006

ISBN Information

Print ISBN: 9780813807683

Online ISBN: 9780470277584

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Keywords:

  • smokes;
  • carbon monoxide;
  • fish processing;
  • seafood;
  • color change

Summary

This chapter contains section titled:

  • Historical perspective

  • Regulations

  • Future considerations