EFFECTS of FILM OVERWRAPPING, VACUUM PACKAGING and VACUUM SKIN PACKAGING ON PSYCHROTROPHIC COUNTS and CHEMICAL CHANGES of ICED CHANNEL CATFISH
- 1 June 1992
- journal article
- Published by Hindawi Limited in Journal of Food Processing and Preservation
- Vol. 16 (3) , 205-213
- https://doi.org/10.1111/j.1745-4549.1992.tb00202.x
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Fate of Listeria monocytogenes on Packaged, Refrigerated, and Frozen SeafoodJournal of Food Protection, 1991
- Seafood ProductsPublished by Elsevier ,1990
- Effects of Carbonic Acid Dips and Packaging Films on the Shelflife of Fresh Fish FilletsJournal of Food Science, 1986
- Free Fatty Acids and the Onset of Rancidity in Rainbow Trout (Salmo gairdneri) Flesh. Effect of Phospholipase AJournal of the Fisheries Research Board of Canada, 1976
- PRESERVATION OF CHANNEL CATFISH WITH SOME SELECTED CHEMICALSJournal of Food Science, 1973
- CHANGES IN QUALITY OF CHANNEL CATFISH HELD ON ICE BEFORE AND AFTER PROCESSINGJournal of Food Science, 1972
- Storage life of prepacked wet fish at 0°C:II. Trout and herringInternational Journal of Food Science & Technology, 1972
- An improved 2‐thiobarbituric acid (TBA) procedure for the measurement of autoxidation in fish oilsJournal of Oil & Fat Industries, 1967
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960
- Proteins in Fish Muscle. 13. Lipid HydrolysisJournal of the Fisheries Research Board of Canada, 1959