Reduced Oxygen Packaging and Food Safety Concerns in Seafood

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dc.contributorVirginia Cooperative Extensionen
dc.contributor.authorOvissipour, Mahmoudrezaen
dc.contributor.authorRasco, Barbaraen
dc.date.accessed2019-09-17en
dc.date.accessioned2019-09-26T12:07:50Zen
dc.date.available2019-09-26T12:07:50Zen
dc.date.issued2019-09-13en
dc.description.abstractDiscusses several methods for protecting seafood from contamination by microbes.en
dc.format.extent5 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/94127en
dc.identifier.urlhttps://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/FST/fst-351/FST-351.pdfen
dc.language.isoen_USen
dc.publisherVirginia Cooperative Extensionen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; FST-351NPen
dc.rightsVirginia 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.subjectAquaculture & Seafooden
dc.subjectFood safetyen
dc.subject.cabtfoodborne diseasesen
dc.subject.cabtClostridium botulinumen
dc.subject.cabtFood safetyen
dc.subject.cabtSeafoodsen
dc.titleReduced Oxygen Packaging and Food Safety Concerns in Seafooden
dc.typeExtension publicationen
dc.type.dcmitypeTexten

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