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Controlled atmosphere storage of fruits and vegetables [[electronic resource] /] / A. Keith Thompson
| Controlled atmosphere storage of fruits and vegetables [[electronic resource] /] / A. Keith Thompson |
| Autore | Thompson A. K (A. Keith) |
| Edizione | [Second edition] |
| Pubbl/distr/stampa | Wallingford, Oxfordshire, UK ; ; Cambridge, MA, : CABI, 2010 |
| Descrizione fisica | 1 online resource (272 pages) |
| Disciplina | 635.0468 |
| Soggetto topico |
Fruit - Storage
Vegetables - Storage Protective atmospheres |
| ISBN |
1-84593-647-7
1-282-75139-5 9786612751394 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction -- Effects and interactions of CA storage -- CA technology -- Harvest and preharvest factors -- Pre-storage treatments -- Flavour, quality and physiology -- Pests and diseases -- Modified atmosphere packaging -- Recommended CA storage conditions for selected crops -- Transport. |
| Record Nr. | UNINA-9910446351403321 |
Thompson A. K (A. Keith)
|
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| Wallingford, Oxfordshire, UK ; ; Cambridge, MA, : CABI, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Controlled atmosphere/high temperature forced air, a non-chemical quarantine treatment for stone fruit ... annual report
| Controlled atmosphere/high temperature forced air, a non-chemical quarantine treatment for stone fruit ... annual report |
| Pubbl/distr/stampa | Washington, D.C., : U.S. Dept. of Agriculture, Agricultural Research Service |
| Descrizione fisica | : HTML files |
| Disciplina | 363 |
| Soggetto topico |
Stone fruit - Storage - Climatic factors
Protective atmospheres Plant quarantine facilities |
| Soggetto genere / forma | Periodicals. |
| ISSN | 2152-0313 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910702817503321 |
| Washington, D.C., : U.S. Dept. of Agriculture, Agricultural Research Service | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Modified atmosphere and active packaging technologies / / edited by Ioannis S. Arvanitoyannis
| Modified atmosphere and active packaging technologies / / edited by Ioannis S. Arvanitoyannis |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2012 |
| Descrizione fisica | 1 online resource (813 p.) |
| Disciplina | 664 |
| Altri autori (Persone) | ArvanitoyannisIoannis |
| Collana | Contemporary food engineering |
| Soggetto topico |
Food - Packaging
Protective atmospheres |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-429-13543-2
1-4398-0045-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Series Preface; Series Editor; Preface; Editor; Contributors; Chapter 1 - Principles of MAP and Definitions of MAP, CA, and AP; Chapter 2 - Materials (Films), Gases, and Machinery (Techniques) for MAP; Chapter 3 - Safety and Quality Control of Modified Atmosphere Packaging Products; Chapter 4 - Fish and Seafood; Chapter 5 - Fresh and Processed Meat and Meat Products; Chapter 6 - Poultry; Chapter 7 - Milk and Dairy Products; Chapter 8 - Cereals; Chapter 9 - Minimally Processed Vegetables; Chapter 10 - Fruits; Chapter 11 - Bakery Products; Chapter 12 - Ready-to-Eat Foods
Chapter 13 - Miscellaneous Foods (Coffee, Tea, Beer, Snacks)Chapter 14 - Active and Intelligent Packaging; Chapter 15 - Adaptations of Food Packaging Trends via Nanotechnology; Chapter 16 - Bioactive Packaging Technologies with Chitosan as a Natural Preservative Agent for Extended Shelf-Life Food Products; Chapter 17 - Sensory Analysis and Consumer Search of MAP Acceptability; Chapter 18 - EU, U.S., and Canadian Legislation Related to Packaging Coming in Contact with Foods; Chapter 19 - Conclusions and New Trends; Back Cover |
| Record Nr. | UNINA-9910462429203321 |
| Boca Raton, Fla. : , : CRC Press, , 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Modified atmosphere and active packaging technologies / / edited by Ioannis S. Arvanitoyannis
| Modified atmosphere and active packaging technologies / / edited by Ioannis S. Arvanitoyannis |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2012 |
| Descrizione fisica | 1 online resource (813 p.) |
| Disciplina | 664 |
| Altri autori (Persone) | ArvanitoyannisIoannis |
| Collana | Contemporary food engineering |
| Soggetto topico |
Food - Packaging
Protective atmospheres |
| ISBN |
0-429-13543-2
1-4398-0045-6 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Series Preface; Series Editor; Preface; Editor; Contributors; Chapter 1 - Principles of MAP and Definitions of MAP, CA, and AP; Chapter 2 - Materials (Films), Gases, and Machinery (Techniques) for MAP; Chapter 3 - Safety and Quality Control of Modified Atmosphere Packaging Products; Chapter 4 - Fish and Seafood; Chapter 5 - Fresh and Processed Meat and Meat Products; Chapter 6 - Poultry; Chapter 7 - Milk and Dairy Products; Chapter 8 - Cereals; Chapter 9 - Minimally Processed Vegetables; Chapter 10 - Fruits; Chapter 11 - Bakery Products; Chapter 12 - Ready-to-Eat Foods
Chapter 13 - Miscellaneous Foods (Coffee, Tea, Beer, Snacks)Chapter 14 - Active and Intelligent Packaging; Chapter 15 - Adaptations of Food Packaging Trends via Nanotechnology; Chapter 16 - Bioactive Packaging Technologies with Chitosan as a Natural Preservative Agent for Extended Shelf-Life Food Products; Chapter 17 - Sensory Analysis and Consumer Search of MAP Acceptability; Chapter 18 - EU, U.S., and Canadian Legislation Related to Packaging Coming in Contact with Foods; Chapter 19 - Conclusions and New Trends; Back Cover |
| Record Nr. | UNINA-9910790356103321 |
| Boca Raton, Fla. : , : CRC Press, , 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Modified atmosphere and active packaging technologies / / edited by Ioannis S. Arvanitoyannis
| Modified atmosphere and active packaging technologies / / edited by Ioannis S. Arvanitoyannis |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2012 |
| Descrizione fisica | 1 online resource (813 p.) |
| Disciplina | 664 |
| Altri autori (Persone) | ArvanitoyannisIoannis |
| Collana | Contemporary food engineering |
| Soggetto topico |
Food - Packaging
Protective atmospheres |
| ISBN |
0-429-13543-2
1-4398-0045-6 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Series Preface; Series Editor; Preface; Editor; Contributors; Chapter 1 - Principles of MAP and Definitions of MAP, CA, and AP; Chapter 2 - Materials (Films), Gases, and Machinery (Techniques) for MAP; Chapter 3 - Safety and Quality Control of Modified Atmosphere Packaging Products; Chapter 4 - Fish and Seafood; Chapter 5 - Fresh and Processed Meat and Meat Products; Chapter 6 - Poultry; Chapter 7 - Milk and Dairy Products; Chapter 8 - Cereals; Chapter 9 - Minimally Processed Vegetables; Chapter 10 - Fruits; Chapter 11 - Bakery Products; Chapter 12 - Ready-to-Eat Foods
Chapter 13 - Miscellaneous Foods (Coffee, Tea, Beer, Snacks)Chapter 14 - Active and Intelligent Packaging; Chapter 15 - Adaptations of Food Packaging Trends via Nanotechnology; Chapter 16 - Bioactive Packaging Technologies with Chitosan as a Natural Preservative Agent for Extended Shelf-Life Food Products; Chapter 17 - Sensory Analysis and Consumer Search of MAP Acceptability; Chapter 18 - EU, U.S., and Canadian Legislation Related to Packaging Coming in Contact with Foods; Chapter 19 - Conclusions and New Trends; Back Cover |
| Record Nr. | UNINA-9910799906803321 |
| Boca Raton, Fla. : , : CRC Press, , 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Modified atmosphere and active packaging technologies / / edited by Ioannis S. Arvanitoyannis
| Modified atmosphere and active packaging technologies / / edited by Ioannis S. Arvanitoyannis |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2012 |
| Descrizione fisica | 1 online resource (813 p.) |
| Disciplina | 664 |
| Altri autori (Persone) | ArvanitoyannisIoannis |
| Collana | Contemporary food engineering |
| Soggetto topico |
Food - Packaging
Protective atmospheres |
| ISBN |
0-429-13543-2
1-4398-0045-6 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Series Preface; Series Editor; Preface; Editor; Contributors; Chapter 1 - Principles of MAP and Definitions of MAP, CA, and AP; Chapter 2 - Materials (Films), Gases, and Machinery (Techniques) for MAP; Chapter 3 - Safety and Quality Control of Modified Atmosphere Packaging Products; Chapter 4 - Fish and Seafood; Chapter 5 - Fresh and Processed Meat and Meat Products; Chapter 6 - Poultry; Chapter 7 - Milk and Dairy Products; Chapter 8 - Cereals; Chapter 9 - Minimally Processed Vegetables; Chapter 10 - Fruits; Chapter 11 - Bakery Products; Chapter 12 - Ready-to-Eat Foods
Chapter 13 - Miscellaneous Foods (Coffee, Tea, Beer, Snacks)Chapter 14 - Active and Intelligent Packaging; Chapter 15 - Adaptations of Food Packaging Trends via Nanotechnology; Chapter 16 - Bioactive Packaging Technologies with Chitosan as a Natural Preservative Agent for Extended Shelf-Life Food Products; Chapter 17 - Sensory Analysis and Consumer Search of MAP Acceptability; Chapter 18 - EU, U.S., and Canadian Legislation Related to Packaging Coming in Contact with Foods; Chapter 19 - Conclusions and New Trends; Back Cover |
| Record Nr. | UNINA-9910823464503321 |
| Boca Raton, Fla. : , : CRC Press, , 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
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 |
| Pubbl/distr/stampa | Ames, Iowa : , : Blackwell Publishing, , 2006 |
| Descrizione fisica | 1 online resource (268 p.) |
| Disciplina |
664.94
664/.94 |
| Soggetto topico |
Fishery products - Packaging
Protective atmospheres Carbon monoxide - Health aspects Packaging - Research |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-36551-7
9786612365515 0-470-27758-0 0-470-27635-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
MODIFIED ATMOSPHERIC PROCESSING AND PACKAGING OF FISH: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging; Contents; Contributors; Preface; Acknowledgments; PART I USE OF CARBON MONOXIDE AND FILTERED SMOKES IN FISH PROCESSING; 1 Use of Filtered Smokes and Carbon Monoxide in Fish Processing; 1.1 Historical perspective; 1.2 Regulations; 1.3 Future considerations; References; 2 Commercial Aspects of Filtered Wood Smoke Technology Compared to Carbon Monoxide Gassing of Seafood Products; 2.1 Introduction; 2.2 Traditional wood smoke processing; 2.3 Filtered wood smoking processes
2.4 Similar commercial preservation methods2.5 How fresh is fresh .sh?; 2.6 Bene.ts and actions of .ltered wood smoke processing; 2.7 Summary of the bene.ts as they relate to commercial aspects; 2.8 Filtered wood smoking-the processes; 2.9 Clearsmoke .ltered wood smoking process; 2.10 Tasteless smoke; 2.11 Carbon monoxide processing; 2.12 Labeling; 2.13 Summary; References; 3 The Influence of Carbon Monoxide and Filtered Wood Smoke on Fish Muscle Color; 3.1 The chemistry of .sh color; 3.2 Carbon monoxide related colors; 3.3 Identifying CO- or FS-treated products; References 4 Human Absorption of Carbon Monoxide with Consumption of CO-Exposed Tuna4.1 Introduction; 4.2 Methods; 4.3 Results; 4.4 Discussion; 4.5 Summary; References; 5 Microbial and Quality Consequences of Aquatic Foods Treated with Carbon Monoxide or Filtered Wood Smoke; 5.1 Introduction; 5.2 Influence of CO and FS on microbial growth; 5.3 Influence on histamine formation; 5.4 Effect on oxidative rancidity; 5.5 Infiuence on muscle proteins and texture; References; 6 Use of CO for Red Meats: Current Research and Recent Regulatory Approvals; 6.1 Introduction; 6.2 Historical development 6.3 Functions and effects of CO used for packaging of red meat6.4 Means of utilizingCOand gas blends for red meat packaging; 6.5 Concerns for CO use; 6.6 Current regulations for CO use in the United States; References; 7 Prospects for Utilization of Carbon Monoxide in the Muscle Food Industry; 7.1 Introduction; 7.2 Retail display of muscle foods; 7.3 International regulations on CO; 7.4 How to apply CO; 7.5 Color; 7.6 Lipid oxidation; 7.7 Tenderness; 7.8 Microbiology; 7.9 Substitution of nitrite with CO in meat sausages; 7.10 Toxicology and occupational safety 7.11 Prospects for future CO utilizationAcknowledgments; References; 8 Tasteless Smoke Sources, Specifications, and Controls; References; 9 Color Enhancement and Potential Fraud in Using CO; 9.1 Introduction; 9.2 Approach; 9.3 Experimental design; 9.4 Results and discussion; 9.5 Recommendations; Acknowledgments; References; Part II Use of Modified and Controlled Atmospheric Packaging; 10 Use of Modified Atmosphere Packaging to Extend the Shelf Life of Fresh Fish: A Critical Look from a Historical Perspective; Acknowledgments; References 11 Hazards Associated with Clostridium botulinum in Modified Atmosphere Packaged Fresh Fish and Fishery Products |
| Record Nr. | UNINA-9910144391103321 |
| Ames, Iowa : , : Blackwell Publishing, , 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
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 |
| Pubbl/distr/stampa | Ames, Iowa : , : Blackwell Publishing, , 2006 |
| Descrizione fisica | 1 online resource (268 p.) |
| Disciplina |
664.94
664/.94 |
| Soggetto topico |
Fishery products - Packaging
Protective atmospheres Carbon monoxide - Health aspects Packaging - Research |
| ISBN |
1-282-36551-7
9786612365515 0-470-27758-0 0-470-27635-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
MODIFIED ATMOSPHERIC PROCESSING AND PACKAGING OF FISH: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging; Contents; Contributors; Preface; Acknowledgments; PART I USE OF CARBON MONOXIDE AND FILTERED SMOKES IN FISH PROCESSING; 1 Use of Filtered Smokes and Carbon Monoxide in Fish Processing; 1.1 Historical perspective; 1.2 Regulations; 1.3 Future considerations; References; 2 Commercial Aspects of Filtered Wood Smoke Technology Compared to Carbon Monoxide Gassing of Seafood Products; 2.1 Introduction; 2.2 Traditional wood smoke processing; 2.3 Filtered wood smoking processes
2.4 Similar commercial preservation methods2.5 How fresh is fresh .sh?; 2.6 Bene.ts and actions of .ltered wood smoke processing; 2.7 Summary of the bene.ts as they relate to commercial aspects; 2.8 Filtered wood smoking-the processes; 2.9 Clearsmoke .ltered wood smoking process; 2.10 Tasteless smoke; 2.11 Carbon monoxide processing; 2.12 Labeling; 2.13 Summary; References; 3 The Influence of Carbon Monoxide and Filtered Wood Smoke on Fish Muscle Color; 3.1 The chemistry of .sh color; 3.2 Carbon monoxide related colors; 3.3 Identifying CO- or FS-treated products; References 4 Human Absorption of Carbon Monoxide with Consumption of CO-Exposed Tuna4.1 Introduction; 4.2 Methods; 4.3 Results; 4.4 Discussion; 4.5 Summary; References; 5 Microbial and Quality Consequences of Aquatic Foods Treated with Carbon Monoxide or Filtered Wood Smoke; 5.1 Introduction; 5.2 Influence of CO and FS on microbial growth; 5.3 Influence on histamine formation; 5.4 Effect on oxidative rancidity; 5.5 Infiuence on muscle proteins and texture; References; 6 Use of CO for Red Meats: Current Research and Recent Regulatory Approvals; 6.1 Introduction; 6.2 Historical development 6.3 Functions and effects of CO used for packaging of red meat6.4 Means of utilizingCOand gas blends for red meat packaging; 6.5 Concerns for CO use; 6.6 Current regulations for CO use in the United States; References; 7 Prospects for Utilization of Carbon Monoxide in the Muscle Food Industry; 7.1 Introduction; 7.2 Retail display of muscle foods; 7.3 International regulations on CO; 7.4 How to apply CO; 7.5 Color; 7.6 Lipid oxidation; 7.7 Tenderness; 7.8 Microbiology; 7.9 Substitution of nitrite with CO in meat sausages; 7.10 Toxicology and occupational safety 7.11 Prospects for future CO utilizationAcknowledgments; References; 8 Tasteless Smoke Sources, Specifications, and Controls; References; 9 Color Enhancement and Potential Fraud in Using CO; 9.1 Introduction; 9.2 Approach; 9.3 Experimental design; 9.4 Results and discussion; 9.5 Recommendations; Acknowledgments; References; Part II Use of Modified and Controlled Atmospheric Packaging; 10 Use of Modified Atmosphere Packaging to Extend the Shelf Life of Fresh Fish: A Critical Look from a Historical Perspective; Acknowledgments; References 11 Hazards Associated with Clostridium botulinum in Modified Atmosphere Packaged Fresh Fish and Fishery Products |
| Record Nr. | UNISA-996199250703316 |
| Ames, Iowa : , : Blackwell Publishing, , 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
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 |
| Pubbl/distr/stampa | Ames, Iowa : , : Blackwell Publishing, , 2006 |
| Descrizione fisica | 1 online resource (268 p.) |
| Disciplina |
664.94
664/.94 |
| Soggetto topico |
Fishery products - Packaging
Protective atmospheres Carbon monoxide - Health aspects Packaging - Research |
| ISBN |
1-282-36551-7
9786612365515 0-470-27758-0 0-470-27635-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
MODIFIED ATMOSPHERIC PROCESSING AND PACKAGING OF FISH: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging; Contents; Contributors; Preface; Acknowledgments; PART I USE OF CARBON MONOXIDE AND FILTERED SMOKES IN FISH PROCESSING; 1 Use of Filtered Smokes and Carbon Monoxide in Fish Processing; 1.1 Historical perspective; 1.2 Regulations; 1.3 Future considerations; References; 2 Commercial Aspects of Filtered Wood Smoke Technology Compared to Carbon Monoxide Gassing of Seafood Products; 2.1 Introduction; 2.2 Traditional wood smoke processing; 2.3 Filtered wood smoking processes
2.4 Similar commercial preservation methods2.5 How fresh is fresh .sh?; 2.6 Bene.ts and actions of .ltered wood smoke processing; 2.7 Summary of the bene.ts as they relate to commercial aspects; 2.8 Filtered wood smoking-the processes; 2.9 Clearsmoke .ltered wood smoking process; 2.10 Tasteless smoke; 2.11 Carbon monoxide processing; 2.12 Labeling; 2.13 Summary; References; 3 The Influence of Carbon Monoxide and Filtered Wood Smoke on Fish Muscle Color; 3.1 The chemistry of .sh color; 3.2 Carbon monoxide related colors; 3.3 Identifying CO- or FS-treated products; References 4 Human Absorption of Carbon Monoxide with Consumption of CO-Exposed Tuna4.1 Introduction; 4.2 Methods; 4.3 Results; 4.4 Discussion; 4.5 Summary; References; 5 Microbial and Quality Consequences of Aquatic Foods Treated with Carbon Monoxide or Filtered Wood Smoke; 5.1 Introduction; 5.2 Influence of CO and FS on microbial growth; 5.3 Influence on histamine formation; 5.4 Effect on oxidative rancidity; 5.5 Infiuence on muscle proteins and texture; References; 6 Use of CO for Red Meats: Current Research and Recent Regulatory Approvals; 6.1 Introduction; 6.2 Historical development 6.3 Functions and effects of CO used for packaging of red meat6.4 Means of utilizingCOand gas blends for red meat packaging; 6.5 Concerns for CO use; 6.6 Current regulations for CO use in the United States; References; 7 Prospects for Utilization of Carbon Monoxide in the Muscle Food Industry; 7.1 Introduction; 7.2 Retail display of muscle foods; 7.3 International regulations on CO; 7.4 How to apply CO; 7.5 Color; 7.6 Lipid oxidation; 7.7 Tenderness; 7.8 Microbiology; 7.9 Substitution of nitrite with CO in meat sausages; 7.10 Toxicology and occupational safety 7.11 Prospects for future CO utilizationAcknowledgments; References; 8 Tasteless Smoke Sources, Specifications, and Controls; References; 9 Color Enhancement and Potential Fraud in Using CO; 9.1 Introduction; 9.2 Approach; 9.3 Experimental design; 9.4 Results and discussion; 9.5 Recommendations; Acknowledgments; References; Part II Use of Modified and Controlled Atmospheric Packaging; 10 Use of Modified Atmosphere Packaging to Extend the Shelf Life of Fresh Fish: A Critical Look from a Historical Perspective; Acknowledgments; References 11 Hazards Associated with Clostridium botulinum in Modified Atmosphere Packaged Fresh Fish and Fishery Products |
| Record Nr. | UNINA-9910830254103321 |
| Ames, Iowa : , : Blackwell Publishing, , 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
