5. Microbial and Quality Consequences of Aquatic Foods Treated with Carbon Monoxide Or Filtered Wood Smoke
- 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
Kristinsson, H. G., Balaban, M. O. and Otwell, W. S. (2006) Microbial and Quality Consequences of Aquatic Foods Treated with Carbon Monoxide Or Filtered Wood Smoke, 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.ch5
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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