Shelf-stability enhancement of precooked red claw crayfish (Cherax quadricarinatus) tails by modified CO2/O2/N2 gas packaging

Author:

Chen Gong,Xiong Youling L.

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

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2. Effects of carbonic acid dips and packaging films on the shelf life of fresh fish fillets;Daniels;Journal of Food Science,1986

3. The inhibition by carbon dioxide of the growth and metabolism of microorganisms;Dixon;Journal of Applied Bacteriology,1989

4. Microbial spoilage and formation of biogenic amines in fresh and thawed modified atmosphere packed salmon (Salmo salar) at 2°C;Emborg;Journal of Applied Microbiology,2002

5. FDA. (2001). US Food and Drug Administration bacteriological analytical manual (BAM). 〈http://www.cfsan.fda.gov/~ebam/bam-toc.html〉.

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