To Alex Augusto Gonçalves, and anyone else interested in this topic.
There is a very large literature on use of carbon dioxide MAP, including
reviews and chapters in books on MAP of foods. Alex does not seem to have
tried to access this literature. I attach a bibliography of around 150
articles. I haven't seen them all - many references are culled from papers I
have read on the subject - I don't imagine the list is exhaustive.
Peter Howgate
++++++++++++++++++++++++++++++=
BIBLIOGRAPHY OF MAP AND FISHERY PRODUCTS
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Barnett, P.J., Stone, F.E., Roberts, G.C., Hunter, P.J., Nelson, W. & Kwok,
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Betts, G.D. (ed.) (1996). A code of practice for the manufacture of vacuum
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A. (1984). Studies of salmonids stored under a modified atmosphere. Ministry
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melanops: changes in physical, chemical, and sensory properties when held in
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Photobacterium phosphoreum extends the shelf life of
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the TVB/TMA-producing microflora of cod fillets. International Journal of
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atmosphere on thermal destruction of Listeria monocytogenes in crawfish tail
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