10. Use of Modified Atmosphere Packaging to Extend the Shelf Life of Fresh Fish: A Critical Look From A Historical Perspective

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

Published Online: 30 NOV 2007

DOI: 10.1002/9780470277584.ch10

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

Regenstein, J. M. (2006) Use of Modified Atmosphere Packaging to Extend the Shelf Life of Fresh Fish: A Critical Look From A Historical Perspective, 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.ch10

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:

  • packaging;
  • fish;
  • shelf life;
  • fishing industry;
  • carbon dioxide