Change of hygienic quality and freshness in tuna treated with electrolyzed water and carbon monoxide gas during refrigerated and frozen storage

Change of hygienic quality and freshness in tuna treated with electrolyzed water and carbon monoxide gas during refrigerated and frozen storage

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Huang, Yu-Ru, Shiau, Chyuan-Yuan, Hung, Yen-Con, Hwang, Deng-Fwu
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 71, no. 4 (2006), p. M127-133
Materias:	Atún Calidad Agua Electrólisis Monóxido de carbono Almacenamiento Almacenamiento en frío Congelación Aptitud para la conservación Frescura de los alimentos
Publicación relacionada:	Contenido en: Journal of food science

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