Manometric and Electrode-Probe Determination of CO2 in Fish Flesh
Author:
Affiliation:
1. National Marine Fisheries Service, NOAA, Northwest and Alaska Fisheries Center, Utilization Research Division, 2725 Montlake Boulevard East, Seattle, Washington 98112
Abstract
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Link
http://meridian.allenpress.com/jfp/article-pdf/45/10/932/1650441/0362-028x-45_10_932.pdf
Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Solubility of carbon dioxide in muscle foods and its use to extend the shelf life of packaged products;Advances in Meat, Poultry and Seafood Packaging;2012
2. Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 2: Raw fish fillets;Journal of Food Engineering;2004-08
3. Solubility and absorption rate of carbon dioxide into non-respiring foods;Journal of Food Engineering;2004-02
4. Use of Laminated High and Low Density Polyethylene Flexible Packaging to Store Trout (Salmo Gairdneri) in a Modified Atmosphere;Journal of Food Protection;1987-08-01
5. Residual effect of storage in an elevated carbon dioxide atmosphere on the microbial flora of rock cod (Sebastes spp.);Applied and Environmental Microbiology;1986-10
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