6. Use of CO for Red Meats: Current Research and Recent Regulatory Approvals
- 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
Sebranek, J. G. and Houser, T. A. (2006) Use of CO for Red Meats: Current Research and Recent Regulatory Approvals, 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.ch6
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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