Modified Atmospheric Processing and Packaging of Fish

In Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging, experts from industry, academia, and agencies discuss thetechnology, commercial practices, and pertinent regulations ofthese fish processing applications, providing the most current andcomplete information on the topics available anywhere. Coverage ofmajor seafood technology applications includes discussion ofpractices that are new, controversial, and rapidly expanding inproduction and markets throughout the world. Methods ofapplication, shelf life, color enhancement, technical aspects, product quality, regulatory issues, microbial consequences, foodsafety concerns, and product assessments are fully addressed.
Modified Atmospheric Processing and Packaging of Fish isthe benchmark resource for the practice, science, and regulation ofthe most popular processing and packaging methods for fresh andfrozen seafood worldwide.