Extending Shelf-Life of Fresh Wet Red Hake and Salmon Using CO2-O2Modified Atmosphere and Potassium Sorbate Ice at 1°C
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb07619.x/fullpdf
Reference18 articles.
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