Extending Shelf-Life of Fresh Wet Red Hake and Salmon Using CO2-O2 Modified Atmosphere and Potassium Sorbate Ice at 1°C

✍ Scribed by M. S. FEY; J. M. REGENSTEIN

• Book ID: 108805362
• Publisher: Institute of Food Technologists
• Year: 1982
• Tongue: English
• Weight: 882 KB
• Volume: 47
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1982.tb07619.x