Archive for «food packageing»

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Better salmon fillet with carbon dioxide (CO2)

We are eating more and more fish. And fresh fish and fillet products account for the biggest increase in consumption. This presents both challenges and opportunities when it comes to shelf life and the packaging of fresh fish. Today, the use of the bacteria-inhibiting gas carbon dioxide (CO2) seem to be the best solution for the freshness, smell and taste of salmon fillets.

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Showing 1–4 of 4