Modified atmospheric processing and packaging of fish
Subtitle: filtered smokes, carbon monoxide, and reduced oxygen packaging
By: edited by W. Steven Otwell, Hordur G. Kristinsson, Murat O. Balaban
Contributors: Wiley online library
Edition: 1st ed.
Publisher: Blackwell Pub.
Published: 2006
Place of publication: Ames, Iowa
Language: eng
Format: [electronic resource] :
ISBN-13: 9780470277584
Subjects: Packaging; Carbon monoxide; Fishery products; Health aspects; Protective atmospheres; Research
Notes: Includes bibliographical references and index.

Electronic reproduction. Hoboken, N.J. : Wiley InterScience, 2007. Mode of access: World Wide Web. System requirements: Web browser. Title from title screen (viewed on Dec. 20, 2007). Access may be restricted to users at subscribing institutions.
Table of contents: title: Use of filtered smokes and carbon monoxide in fish processing / W. Steven Otwell; title: Commercial aspects of filtered wood smoke technology compared to carbon monoxide gassing of seafood products / Blane E. Olson; title: The influence of carbon monoxide and filtered wood smoke on fish muscle color / Hordur G. Kristinsson, Murat O. Balaban, and W. Steven Otwell; title: Human absorption of carbon monoxide with consumption of CO-exposed tuna / Matthew R. Davenport ... [et al.]; title: 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; title: Use of CO with red meats: current research and recent regulatory approvals / Joseph G. Sebranek and terry A. Houser; title: Prospects of utilization of carbon monoxide in the muscle food industry / Oddvin Sorheim; title: Tasteless smoke sources, specifications, and controls / Bill Kowalski; title: Color enhancement and potential fraud in using CO / Murat O. Balaban, Hordur G. Kristinsson, and Bruce Welt; title: Use of modified atmosphere packaging to extend the shelf-life of fresh fish: a critical look from a historical perspective / Joe M. Regenstein; title: Hazards associated with clostridium botulinum in modified atmosphere packaged fresh fish and fishery products / Guy E. Skinner and N. Rukma Reddy; title: Botulism from fishery products : history and control / John W. Austin and James P. Smith; title: Verification for use of TTI controls for seafood / W. Steven Otwell; title: Use of TTI in monitoring temperature exposure during food transport, catering, and packaging / Peter Rönnow.