Solubility of carbon dioxide in muscle foods and its use to extend the shelf life of packaged products-Reference-Cited by-同舟云学术

Solubility of carbon dioxide in muscle foods and its use to extend the shelf life of packaged products

Published:2012 Issue: Volume: Page:314-330
ISSN:
Container-title:Advances in Meat, Poultry and Seafood Packaging
language:
Short-container-title:

Author:

Rotabakk B.T.,Sivertsvik M.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/W604V03432VX46XG.pdf

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5. Use of carbonic anhydrase in electrochemical biosensors for dissolved CO2;Cammaroto;Sensors and Actuators B-Chemical,1998

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