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Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
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Modified Atmosphere Systems and Shelf Life Extension of Fish and Fishery Products

Christina A Mireles DeWitt1, Alexandra C M Oliveira2,3

  • 1OSU Seafood Research & Education Center Experiment Station, Department of Food Science and Technology, Oregon State University, Astoria, OR 97103, USA. christina.dewitt@oregonstate.edu.

Foods (Basel, Switzerland)
|February 24, 2017
PubMed

Keywords:
controlled atmosphere systemsfishfish and fishery productsfishery productsmodified atmosphere packagingseafoodseafood shelf life

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