Vacuum packaging of fish and fish products

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dc.contributor.authorRavishankar, C.N.
dc.date.accessioned2014-01-03T04:56:21Z
dc.date.available2014-01-03T04:56:21Z
dc.date.issued2005
dc.description.abstractVacuum packaging involves the removal of air from the package, then the application of a hermetic seal. Vacuum packaging can considerably extend the viable shelf life of cooked food products. It should be stressed that vacuum packaging must be used under strict conditions of hygiene and control, and not as means to for go proper sanitation. This could be applied to cook-chill food systems to increase food quality and microbiological assurance.en_US
dc.identifier.citationIn Winter School manual on 'Current trends in packaging of fish and fishery products',organized by Cochin, 17th november - 7th december, 2005, 145-147en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1237
dc.language.isoenen_US
dc.publisherCentral Institute of Fisheries Technologyen_US
dc.subjectVacuum packagingen_US
dc.subjectfish productsen_US
dc.titleVacuum packaging of fish and fish productsen_US
dc.typeBook chapteren_US
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