Prediction of optimal CO2emitter capacity developed for modified atmosphere packaging of fresh salmon fillets (Salmo salarL.)-Reference-Cited by-同舟云学术

Prediction of optimal CO2emitter capacity developed for modified atmosphere packaging of fresh salmon fillets (Salmo salarL.)

Published:2009-06 Issue:4 Volume:22 Page:199-208
ISSN:0894-3214
Container-title:Packaging Technology and Science
language:en
Short-container-title:Packag. Technol. Sci.

Author:

Hansen Anlaug Ådland,Høy Martin,Pettersen Marit Kvalvåg

Publisher

Wiley

Subject

Mechanical Engineering,General Materials Science,General Chemistry

Reference22 articles.

1. Antiseptische eigenschaften der kohlensäure;Kolbe;Journal für Praktische Chemie,1882

2. Carbon dioxide preservation of meat and fish;Killeffer;Industrial & Engineering Chemistry,1930

3. The effect of carbon dioxide on bacterial growth with special reference to the preservation of fish. Part I;Coyne;Journal of the Society of Chemical Industry-L,1932

4. Improving the quality of ‘white’ fish by the use of gas storage;Shewan;Fishing News,1950

5. Carbon dioxide in handling fresh fish - Haddock;Stansby;Industrial & Engineering Chemistry,1935

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