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.
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Modified atmospheric processing and packaging of fish : filtered smokes, carbon monoxide, and reduced oxygen packaging. ISBN 9780813807683. Published by Blackwell in 2006. Publication and catalogue information, links to buy online and reader comments.
