Use of Carbon Monoxide Combined with Carbon Dioxide for Modified Atmosphere Packaging of Pre- and Postrigor Fresh Pork Sausage To Improve Shelf Life

By Laury Angela   Sebranek Joseph G.  

Journal of Food Protection, Vol. 70, Iss. 4, 2007-04 ,pp. : 937-942

International Association for Food Protection

Access to resources Recommend Favorite

Behavior of Listeria spp. in Smoked Fish Products Affected by Liquid Smoke, NaCl Concentration, and Temperature

By Thurette J.   Membre J. M.   Ching L. Han   Tailliez R.   Catteau M.  

Journal of Food Protection, Vol. 61, Iss. 11, 1998-11 ,pp. : 1475-1479

International Association for Food Protection

Access to resources Recommend Favorite

The use of stable isotopes for authentication of gadoid fish species

By Oliveira Emanuel   Sant’Ana Léa   Ducatti Carlos   Denadai Juliana   Souza Kruliski Cibele  

European Food Research and Technology A, Vol. 232, Iss. 1, 2011-01 ,pp. : 97-101

Springer Publishing Company

Access to resources Recommend Favorite

Fresh Meat Packaging: Consumer Acceptance of Modified Atmosphere Packaging including Carbon Monoxide

By Grebitus Carola   Jensen Helen H.   Roosen Jutta   Sebranek Joseph G.  

Journal of Food Protection, Vol. 76, Iss. 1, 2013-01 ,pp. : 99-107

International Association for Food Protection

Access to resources Recommend Favorite

Technological, hygienic and toxicological aspects of carbon monoxide used in modified-atmosphere packaging of meat

By Sorheim O.   Aune T.   Nesbakken T.  

Trends in Food Science and Technology, Vol. 8, Iss. 9, 1997-09 ,pp. : 307-312

Elsevier

Access to resources Recommend Favorite