Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 2: Raw fish fillets - Concepedia

Concepedia

Publication | Closed Access

Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 2: Raw fish fillets

89

Citations

26

References

2003

Year

Morten Sivertsvik, Jan Thomas Rosnes, Willy K. Jeksrud

Journal of Food Engineering

NutritionCarbon DioxideRaw Fish FilletsEnvironmental EngineeringFood AnalysisAbsorption RateFood ProcessingFood QualityFood TechnologyHealth Sciences

References

	Year	Citations

Page 1