Effect of packaging environment on quality changes of smoked Spanish mackerel under refrigeration
A study was conducted on smoked Spanish mackerel packed in polyamide under atmospheric (control), low-oxygen and vacuum environments under refrigeration (5C). Quality changes were observed for a duration of 12 weeks. Moisture contents and thiobarbituric acid reaction substance (TBARS) values of all...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Food & Nutrition Press
1998
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| Online Access: | http://psasir.upm.edu.my/id/eprint/51723/1/51723.pdf http://psasir.upm.edu.my/id/eprint/51723/ http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4557.1998.tb00513.x/abstract |
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