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Carbon dioxide controlled atmosphere packaging of sliced ham

✍ Scribed by JAQUELINE A. BOEREMA; NICHOLASS PENNEY; TRACEY L. CUMMINGS; R. GRAHAM BELL


Book ID
108818780
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
527 KB
Volume
28
Category
Article
ISSN
0950-5423

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Effect of Carbon Dioxide Atmosphere on M
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Salmon slices (Salmo salar) were packed under CO, and stored in a chill room at 2 f 1Β°C for 3 weeks. A study was carried out on the effect of CO, atmosphere on bacterial growth as well as on chemical deterioration (pH, total volatile bases, (TVB), trimethylamine (TMA), lipid oxidation) and sensory f