1Niels Boknas,et al.Thawed Chilled Barents Sea Cod Fillets in Modified Atmosphere Packaging-Application of Multivariate Data Analysis to Select Key Parameters in Good Manufacturing Practice[J]. Lebensm. Wiss. u. Technol., 2002,3:436 ~ 443.
3Reddy N R,Shelf-life extension and safety concerns about fresh fishery products under modified atmosphere:A review[J].J.Food Safety,1992,12:87 ~ 118.
4Pastoriza L,Effect of carbon dioxide atmosphere on microbial growth and quality of salmon slice[J].J.Sci Food Agric,1996,72:348 ~ 352.
5Banks H.Shelf studies on CO2 packaged finfish from the gulf of Mexico[J].J.Food Sci,1980,45:157 ~162.
二级参考文献7
1须山三千三 鸿巢章二.水产食品学[M].上海:上海科学技术出版社,1992.188.
2Church N. Feature MAP fish andcrustaceans[J]. Food Science and Technology Today, 1998,12(2) :73 - 83.
3Reddy N R. Shelf-life extension and safety concerns about fresh fishery productspackaged under modified atmospheres: A review[J]. J Food Safety,1992,12:87- 118.
4Farber J M. Microbiological aspects of MAP technology-A review[J]. J Food Prot,1991,54:58 - 70.
5Pastoriza L. Effect of carbon dioxide atmosphere on microbial growth and quality ofsalmon slice[J] .J Sci Food Agric, 1996, 72:348 - 352.
6Parkin K. Modified atmosphere storage of rockfish fillets[ J]. J Food Sci, 1981,47: 181 - 184.
7Banks H. Shelf-life studies on CO2 packaged finfish from the gulf of Mexico[J]. JFood Sci, 1980, 45:157 - 162.