Different MAP conditions to improve the shelf life of sea bass
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-013-0255-x.pdf
Reference47 articles.
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3. Sivertsvik M, Rosnes JT, Bergslien H. Modified Atmosphere Packaging. Minimal Processing Technologies in the Food Industry. CRC Press, Washington, DC, USA. pp. 61–86 (2002)
4. Goulas AE, Kontominas MG. Effect of modified atmosphere packaging and vacuum packaging on the shelf life of refrigerated chub mackerel (Scomber japonicus): Biochemical and sensory attributes. Eur. Food Res. Technol. 224: 545–553 (2007)
5. Sivertsvik M. The optimized modified atmosphere for packaging of prerigor filleted farmed cod (Gadus morhua) is 63 mL/100mL oxygen and 37 mL/100mL carbon dioxide. LWT-Food Sci. Technol. 40: 430–438 (2007)
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