Shelf life of sliced smoked salmon packaged with different modified atmospheres: experimental results.

[In Italian. / En italien.]

Author(s) : CIVERA T., AMERIO G., PARISI E.

Type of article: Article

Summary

The study determines the preserving potential of smoked Atlantic and silver salmon in three different modified atmospheres by monitoring the chemical, microbiological and sensory changes of the product in packages containing carbon dioxide, oxygen and nitrogen.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1994-1033
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 32 - n. 317
  • Publication date: 1993/07
  • Document available for consultation in the library of the IIR headquarters only.

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