The Resource Modified atmospheric processing and packaging of fish : filtered smokes, carbon monoxide, and reduced oxygen packaging, edited by W. Steven Otwell, Hordur G. Kristinsson, Murat O. Balaban
Modified atmospheric processing and packaging of fish : filtered smokes, carbon monoxide, and reduced oxygen packaging, edited by W. Steven Otwell, Hordur G. Kristinsson, Murat O. Balaban
- Language
- eng
- Edition
- 1st ed
- Extent
- xv, 243 p.
- Contents
-
- Use of filtered smokes and carbon monoxide in fish processing / W. Steven Otwell
- Commercial aspects of filtered wood smoke technology compared to carbon monoxide gassing of seafood products / Blane E. Olson
- The influence of carbon monoxide and filtered wood smoke on fish muscle color / Hordur G. Kristinsson, Murat O. Balaban, and W. Steven Otwell
- Human absorption of carbon monoxide with consumption of CO-exposed tuna / Matthew R. Davenport ... [et al.]
- 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
- Use of CO with red meats: current research and recent regulatory approvals / Joseph G. Sebranek and terry A. Houser
- Prospects of utilization of carbon monoxide in the muscle food industry / Oddvin Sorheim
- Tasteless smoke sources, specifications, and controls / Bill Kowalski
- Color enhancement and potential fraud in using CO / Murat O. Balaban, Hordur G. Kristinsson, and Bruce Welt
- Use of modified atmosphere packaging to extend the shelf-life of fresh fish: a critical look from a historical perspective / Joe M. Regenstein
- Hazards associated with clostridium botulinum in modified atmosphere packaged fresh fish and fishery products / Guy E. Skinner and N. Rukma Reddy
- Botulism from fishery products : history and control / John W. Austin and James P. Smith
- Verification for use of TTI controls for seafood / W. Steven Otwell
- Use of TTI in monitoring temperature exposure during food transport, catering, and packaging / Peter Rönnow
- Isbn
- 9780813807683
- Label
- Modified atmospheric processing and packaging of fish : filtered smokes, carbon monoxide, and reduced oxygen packaging
- Title
- Modified atmospheric processing and packaging of fish
- Title remainder
- filtered smokes, carbon monoxide, and reduced oxygen packaging
- Statement of responsibility
- edited by W. Steven Otwell, Hordur G. Kristinsson, Murat O. Balaban
- Language
- eng
- Cataloging source
- StDuBDS
- Dewey number
- 664.94
- Illustrations
- illustrations
- Index
- index present
- LC call number
- TP374
- LC item number
- .M63 2006
- Literary form
- non fiction
- Nature of contents
- bibliography
- Label
- Modified atmospheric processing and packaging of fish : filtered smokes, carbon monoxide, and reduced oxygen packaging, edited by W. Steven Otwell, Hordur G. Kristinsson, Murat O. Balaban
- Bibliography note
- Includes bibliographical references and index
- http://library.link/vocab/branchCode
-
- net
- Contents
- Use of filtered smokes and carbon monoxide in fish processing / W. Steven Otwell -- Commercial aspects of filtered wood smoke technology compared to carbon monoxide gassing of seafood products / Blane E. Olson -- The influence of carbon monoxide and filtered wood smoke on fish muscle color / Hordur G. Kristinsson, Murat O. Balaban, and W. Steven Otwell -- Human absorption of carbon monoxide with consumption of CO-exposed tuna / Matthew R. Davenport ... [et al.] -- 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 -- Use of CO with red meats: current research and recent regulatory approvals / Joseph G. Sebranek and terry A. Houser -- Prospects of utilization of carbon monoxide in the muscle food industry / Oddvin Sorheim -- Tasteless smoke sources, specifications, and controls / Bill Kowalski -- Color enhancement and potential fraud in using CO / Murat O. Balaban, Hordur G. Kristinsson, and Bruce Welt -- Use of modified atmosphere packaging to extend the shelf-life of fresh fish: a critical look from a historical perspective / Joe M. Regenstein -- Hazards associated with clostridium botulinum in modified atmosphere packaged fresh fish and fishery products / Guy E. Skinner and N. Rukma Reddy -- Botulism from fishery products : history and control / John W. Austin and James P. Smith -- Verification for use of TTI controls for seafood / W. Steven Otwell -- Use of TTI in monitoring temperature exposure during food transport, catering, and packaging / Peter Rönnow
- Control code
- 000040072918
- Dimensions
- 24 cm
- Edition
- 1st ed
- Extent
- xv, 243 p.
- Isbn
- 9780813807683
- Lccn
- 2006002156
- Other physical details
- ill.
- http://library.link/vocab/recordID
- .b24011058
- System control number
-
- (OCoLC)63171133
- wiley0813807689
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.library.deakin.edu.au/portal/Modified-atmospheric-processing-and-packaging-of/i1SbJqE0Nk0/" typeof="CreativeWork http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.library.deakin.edu.au/portal/Modified-atmospheric-processing-and-packaging-of/i1SbJqE0Nk0/">Modified atmospheric processing and packaging of fish : filtered smokes, carbon monoxide, and reduced oxygen packaging, edited by W. Steven Otwell, Hordur G. Kristinsson, Murat O. Balaban</a></span> - <span property="offers" typeOf="Offer"><span property="offeredBy" typeof="Library ll:Library" resource="http://link.library.deakin.edu.au/#Deakin%20University%20Library"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.library.deakin.edu.au/">Deakin University Library</a></span></span></span></span></div>
