Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen PackagingISBN: 978-0-8138-0768-3
Hardcover
262 pages
July 2006, Wiley-Blackwell
This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 15-20 days delivery time. The book is not returnable.
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In Modified Atmospheric Processing and Packaging of Fish:
Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging,
experts from industry, academia, and agencies discuss the
technology, commercial practices, and pertinent regulations of
these fish processing applications, providing the most current and
complete information on the topics available anywhere. Coverage of
major seafood technology applications includes discussion of
practices that are new, controversial, and rapidly expanding in
production and markets throughout the world. Methods of
application, shelf life, color enhancement, technical aspects,
product quality, regulatory issues, microbial consequences, food
safety concerns, and product assessments are fully addressed.
Modified Atmospheric Processing and Packaging of Fish is the benchmark resource for the practice, science, and regulation of the most popular processing and packaging methods for fresh and frozen seafood worldwide.