The influence of lipid composition, storage temperature, and modified atmospheric gas combinations on the solubility of CO 2 in a seafood model product-Reference-Cited by-同舟云学术

The influence of lipid composition, storage temperature, and modified atmospheric gas combinations on the solubility of CO 2 in a seafood model product

Published:2018-01 Issue: Volume:216 Page:151-158
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Abel Nanna,Rotabakk Bjørn Tore,Rustad Turid,Lerfall Jørgen

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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4. Effect of dissolved carbon dioxide and temperature on the growth of Lactobacillus sake in modified atmospheres;Devlieghere;Int. J. Food Microbiol.,1998

5. Carbon-dioxide solubility in foods packaged with modified atmosphere. 2: correlation with some chemical-physical characteristics and composition;Fava;Ind. Aliment.,1992

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