Part of a book/report  »  Academic chapter/article/Conference proceedings

Solubility of cabon dioxide in muscle foods and its use to extend the shelf life of packaged products

Need help? Contact Nofima's library with your questions about publications:
Kjetil Aune

Chief Librarian

Woodhead Publishing Limited, 2012: Advances in meat, poultry and seafood packaging (ISBN: 1 84569 751 0) p. –.

Rotabakk, Bjørn Tore; Sivertsvik, Morten