HomeResultsPublicationsSolubility of cabon dioxide in muscle foods and its use to extend the shelf life of packaged products

Solubility of cabon dioxide in muscle foods and its use to extend the shelf life of packaged products

Published 2012

Read in Norwegian

Publication details

Pages : 314–330

Year : 2012

Publication type : Academic chapter/article/Conference paper

Contributors : Rotabakk, Bjørn Tore; Sivertsvik, Morten

Part of : Advances in meat, poultry and seafood packaging ( Woodhead Publishing Limited , 2012 )

Year : 2012

Links :
DOI : doi.org/doi.org/10.1533/978085...

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Contacts:

Bjørn Tore Rotabakk

Bjørn Tore Rotabakk

Scientist

Morten Sivertsvik

Morten Sivertsvik

Research Director