Combination of potassium sorbate and irradiation treatments to extend the shelf life of cured fish products
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| Main Authors: | , , , , , |
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| Format: | Texto biblioteca |
| Language: | |
| Published: |
Vienna (Austria) IAEA
1989
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| Subjects: | SALTED FISH, SMOKED FISH, IRRADIATION, POTASSIUM, KEEPING QUALITY, POISSON SALE, POISSON FUME, APTITUDE A LA CONSERVATION, PESCADO SALADO, PESCADO AHUMADO, IRRADIACION, POTASIO, APTITUD PARA LA CONSERVACION, |
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