Effect of packaging environment on quality changes of smoked Spanish mackerel under refrigeration

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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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Bibliographic Details
Main Authors:	Che Man, Yaakob, Ramadas, Jeganathan
Format:	Article
Language:	English
Published:	Food & Nutrition Press 1998
Online Access:	http://psasir.upm.edu.my/id/eprint/51723/ http://psasir.upm.edu.my/id/eprint/51723/1/51723.pdf

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