Quality and Shelf Life of Sliced Smoked SaImon Packed in Modified Atmospheres during Storage at 10℃
Yutaka Minegishi, Yasuyuki Tsukamasa, Kiyotaka Miake, Tsukasa Shimasaki, Masaaki Sugiyama, Mikio Tanaka, Haruo Shinano
Author information
https://ror.org/03a23ph14 
Keywords:
Smoked salmon,
Modified atmosphere packaging,
Carbon dioxide,
Microflora,
Enterobacteriaceae
1996 Volume 5 Issue 1 Pages 11-
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