Modified atmospheric processing and packaging of fish : filtered smokes carbon monoxide and reduced oxygen packaging Use of filtered smokes and carbon monoxide in fish processing W. Steven Otwell Commercial aspects of filtered wood smoke technology compared to carbon monoxide gassing of seafood products Blane E. Olson The influence of carbon monoxide and filtered wood smoke on fish muscle color Hordur G. Kristinsson Murat O. Balaban and W. Steven Otwell Human absorption of carbon monoxide with consumption of CO exposed tuna Matthew R. Davenport ... [et al.] Microbial and quality consequences of aquatic foods treated with carbon monoxide or filtered wood smoke Hordur G. Kristinsson Murat O. Balaban and W. Steven Otwell Use of CO with red meats: current research and recent regulatory approvals Joseph G. Sebranek and terry A. Houser Prospects of utilization of carbon monoxide in the muscle food industry Oddvin Sorheim Tasteless smoke sources specifications and controls Bill Kowalski Color enhancement and potential fraud in using CO Murat O. Balaban Hordur G. Kristinsson and Bruce Welt Use of modified atmosphere packaging to extend the shelf life of fresh fish: a critical look from a historical perspective Joe M. Regenstein Hazards associated with clostridium botulinum in modified atmosphere packaged fresh fish and fishery products Guy E. Skinner and N. Rukma Reddy Botulism from fishery products : history and control John W. Austin and James P. Smith Verification for use of TTI controls for seafood W. Steven Otwell Use of TTI in monitoring temperature exposure during food transport catering and packaging Peter Rönnow