Modified atmospheric processing and packaging of fish - Info and Reading Options

"Modified atmospheric processing and packaging of fish" Table Of Contents:

• 1- Use of filtered smokes and carbon monoxide in fish processing / W. Steven Otwell
• 2- Commercial aspects of filtered wood smoke technology compared to carbon monoxide gassing of seafood products / Blane E. Olson
• 3- The influence of carbon monoxide and filtered wood smoke on fish muscle color / Hordur G. Kristinsson, Murat O. Balaban, and W. Steven Otwell
• 4- Human absorption of carbon monoxide with consumption of CO-exposed tuna / Matthew R. Davenport ... [et al.]
• 5- Microbial and quality consequences of aquatic foods treated with carbon monoxide or filtered wood smoke / Hordur G. Kristinsson, Murat O. Balaban, and W. Steven Otwell
• 6- Use of CO with red meats: current research and recent regulatory approvals / Joseph G. Sebranek and terry A. Houser
• 7- Prospects of utilization of carbon monoxide in the muscle food industry / Oddvin Sorheim
• 8- Tasteless smoke sources, specifications, and controls / Bill Kowalski
• 9- Color enhancement and potential fraud in using CO / Murat O. Balaban, Hordur G. Kristinsson, and Bruce Welt
• 10- Use of modified atmosphere packaging to extend the shelf-life of fresh fish: a critical look from a historical perspective / Joe M. Regenstein
• 11- Hazards associated with clostridium botulinum in modified atmosphere packaged fresh fish and fishery products / Guy E. Skinner and N. Rukma Reddy
• 12- Botulism from fishery products : history and control / John W. Austin and James P. Smith
• 13- Verification for use of TTI controls for seafood / W. Steven Otwell
• 14- Use of TTI in monitoring temperature exposure during food transport, catering, and packaging / Peter Rönnow.

Read “Modified atmospheric processing and packaging of fish”:

Read “Modified atmospheric processing and packaging of fish” by choosing from the options below.