Package design and geometry influence oxygen levels of packaged fresh seafood.: An article from: Microbial Update International

This digital document is an article from Microbial Update International, published by Food Technology Intelligence, Inc. on April 1, 2004. The length of the article is 1795 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Package design and geometry influence oxygen levels of packaged fresh seafood.
Publication:Microbial Update International (Newsletter)
Date: April 1, 2004
Publisher: Food Technology Intelligence, Inc.
Volume: 9 Issue: 6 Page: NA

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