Contributors | |
Preface | |
Acknowledgments | |
Use of Carbon Monoxide and Filtered Smokes in Fish Processing | |
Use of Filtered Smokes and carbon Monoxide in Fish Processing | |
Commercial Aspects of Filtered Wood Smoke Technology Compared to carbon Monoxide Gassing of Seafood Products | |
The Influence of Carbon Monoxide and Filtered Wood Smoke on Fish Muscle Color | |
Human Absorption of carbon Monoxide with Consumption of CO-Exposed Tuna | |
Color Plates | |
Microbial and Quality Consequences of Aquatic Foods Treated with Carbon Monoxide or Filtered Wood Smoke | |
Use of CO for Red meats: Current Research and recent Regulatory Approvals | |
Prospects for Utilization of carbon Monoxide in the Muscle Food Industry | |
Tasteless Smoke Sources, Specifications, and Controls | |
Color Enhancement and Potential Fraud in Suing CO | |
Use of Modified and Controlled Atmospheric Packaging | |
Use of Modified Atmosphere Packaging to Extend the Shelf Life of Fresh Fish: A Critical Look from a Historical Perspective | |
Hazards Associated with Clostridium Botulinum in Modified Atmosphere Packaged Fresh Fish and Fishery Products | |
Botulism from Fishery Products: History and Control | |
Verification for Use of TTI Controls for Seafood | |
Use of TTI in Monitoring Temperature Exposure During Food Transport, Catering, and Packaging | |
Index | |
Table of Contents provided by Publisher. All Rights Reserved. |
The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.