title: Smoked tuna, sliced and vacuum packed, a relatively new product.
abstract: The possibility of storing vacuum packed, smoked and sliced tuna fish was studied. The microbiological and chemical analyses demonstrated that hygienic conditions and organoleptic properties remain unaltered after storage at 5 degrees C for 60 days.
authors.affiliation: Istituto Ispezione degli Alimenti di Origine Animale, Università, Milano, Italy.
authors.forename: M A
authors.initials: MA
authors.lastname: Paleari
authors.forename: G
authors.initials: G
authors.lastname: Soncini
authors.forename: G
authors.initials: G
authors.lastname: Beretta
mesh_terms: D000818:Animals; D005399:Fishes; D005519:Food Preservation; D012906:Smoke; D014413:Tuna; D014618:Vacuum
chemical_list: D012906:Smoke