Quality and Shelf Life of Sliced Smoked Salmon Packed in Modified Atmospheres during Storage at 10℃

• MINEGISHI Yutaka

  Central Research Institute, Marudai Food Co., Ltd.

• TSUKAMASA Yasuyuki

  Central Research Institute, Marudai Food Co., Ltd.

• MIAKE Kiyotaka

  Central Research Institute, Marudai Food Co., Ltd.

• SHIMASAKI Tsukasa

  Central Research Institute, Marudai Food Co., Ltd.

• SUGIYAMA Masaaki

  Central Research Institute, Marudai Food Co., Ltd.

• TANAKA Mikio

  Food Science Laboratries, Kureha Chemical Industry Co., Ltd.

• SHINANO Haruo

  Laboratory of Food Wholesomeness, Faculty of Fisheries, Hokkaido University

Bibliographic Information

Other Title

• ガス置換包装したスモークサーモンの品質と貯蔵性

Journal

• 日本包装学会誌 = Journal of packaging science & technology, Japan

  日本包装学会誌 = Journal of packaging science & technology, Japan 5 (1), 11-21, 1996-01-31

Keywords

• Smoked salmon
• Modified atmosphere packaging
• Carbon dioxide
• Microflora
• Enterobacteriaceae

Details

• CRID: 1571698599012091264
• NII Article ID: 10002393250
• NII Book ID: AN10475307
• ISSN: 09185283
• Text Lang: ja
• Data Source:
  • CiNii Articles