Reduced Oxygen Packaging and Food Safety Concerns in Seafood
dc.contributor | Virginia Cooperative Extension | en |
dc.contributor.author | Ovissipour, Mahmoudreza | en |
dc.contributor.author | Rasco, Barbara | en |
dc.date.accessed | 2019-09-17 | en |
dc.date.accessioned | 2019-09-26T12:07:50Z | en |
dc.date.available | 2019-09-26T12:07:50Z | en |
dc.date.issued | 2019-09-13 | en |
dc.description.abstract | Discusses several methods for protecting seafood from contamination by microbes. | en |
dc.format.extent | 5 pages | en |
dc.format.mimetype | application/pdf | en |
dc.identifier.uri | http://hdl.handle.net/10919/94127 | en |
dc.identifier.url | https://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/FST/fst-351/FST-351.pdf | en |
dc.language.iso | en_US | en |
dc.publisher | Virginia Cooperative Extension | en |
dc.relation.ispartofseries | Publication (Virginia Cooperative Extension) ; FST-351NP | en |
dc.rights | Virginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University. | en |
dc.subject | Aquaculture & Seafood | en |
dc.subject | Food safety | en |
dc.subject.cabt | foodborne diseases | en |
dc.subject.cabt | Clostridium botulinum | en |
dc.subject.cabt | Food safety | en |
dc.subject.cabt | Seafoods | en |
dc.title | Reduced Oxygen Packaging and Food Safety Concerns in Seafood | en |
dc.type | Extension publication | en |
dc.type.dcmitype | Text | en |
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