9. Color Enhancement and Potential Fraud in Using CO

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

Published Online: 30 NOV 2007

DOI: 10.1002/9780470277584.ch9

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

Balaban, M. O., Kristinsson, H. G. and Welt, B. (2006) Color Enhancement and Potential Fraud in Using CO, 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.ch9

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

SEARCH

Keywords:

  • color enhancement;
  • carbon monoxide;
  • hazards;
  • color readings;
  • fish muscle

Summary

This chapter contains section titled:

  • Introduction

  • Approach

  • Experimental design

  • Results and discussion

  • Recommendations