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The effect of carbon monoxide on the colour stability and quality of yellowfin tuna (Thunnus Albacares) muscle
(Stellenbosch : Stellenbosch University, 2013-03)
ENGLISH ABSTRACT: Processors face the problem of extending the shelf-life of yellowfin tuna, while still maintaining the desirable bright red colour. Methods which have commonly been applied to meats and fish for shelf-life ...