The effect of radurization on the organoleptic, physico-chemical and storage-life extension of dried striped mackerel stored at 30 plus or minus 2 degr. C and 6 plus or minus 2 degr. C
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Texto biblioteca |
| Language: | |
| Published: |
1973
|
| Subjects: | FAO IAEA, DRIED FISH, MACKEREL, STORAGE, QUALITY, ORGANOLEPTIC PROPERTIES, PASTEURIZING, IRRADIATION, IONIZING RADIATION, TEMPERATURE, CHEMICAL COMPOSITION, BACTERIA, POISSON SECHE, MAQUEREAU, STOCKAGE, QUALITE, PROPRIETE ORGANOLEPTIQUE, PASTEURISATION, PESCADO SECO, CABALLA, ALMACENAMIENTO, CALIDAD, PROPIEDADES ORGANOLEPTICAS, PASTEURIZACION, IRRADIACION, RADIATION IONISANTE, COMPOSITION CHIMIQUE, RADIACION IONIZANTE, TEMPERATURA, COMPOSICION QUIMICA, |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|