High pressure processing of fresh tuna fish and its effects on shelf life
Tuna is highly perishable and has been implicated in histamine poisoning because of high histidine levels in the muscle. There is high demand for fresh tuna fillet and steaks for Japanese type foods, and as a grilled item in restaurants. Demand for fresh, additive-free and safe seafood products ha...
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| Format: | Others |
| Language: | en |
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McGill University
2004
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=18212 |