2. Commercial Aspects of Filtered Wood Smoke Technology Compared to Carbon Monoxide Gassing of Seafood Products
- W. Steven Otwell,
- Hordur G. Kristinsson and
- Murat O. Balaban
Published Online: 30 NOV 2007
Copyright © 2006 by Blackwell Publishing
Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging
How to Cite
Olson, B. E. (2006) Commercial Aspects of Filtered Wood Smoke Technology Compared to Carbon Monoxide Gassing of Seafood Products, 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.ch2
Food Science & Human Nutrition Department University of Florida Gainesville, FL, USA
- Published Online: 30 NOV 2007
- Published Print: 21 JUL 2006
Print ISBN: 9780813807683
Online ISBN: 9780470277584
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