Combination of potassium sorbate and irradiation treatments to extend the shelf-life of cured fish products (in Indonesia)
Includes discussion; Graphs, 5 tables; 16 ref. Summary (En)
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Main Authors: | , , , , , , , |
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Format: | Texto biblioteca |
Language: | |
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Vienna (Austria) International Atomic Energy Agency
Sep
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Subjects: | FAO IAEA, FISH, PRESERVATION, IRRADIATION, MACKEREL, MILKFISH, POTASSIUM, SORBIC ACID, SMOKED FISH, BOILING, SALTED FISH, POISSON (ALIMENT), PESCADO, PRESERVACION, IRRADIACION, MAQUEREAU, CHANIDE, ACIDE SORBIQUE, POISSON FUME, CUISSON A L'EAU, POISSON SALE, CABALLA, SABALOTE, POTASIO, ACIDO SORBICO, PESCADO AHUMADO, EBULLICION, PESCADO SALADO, |
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Summary: | Includes discussion; Graphs, 5 tables; 16 ref. Summary (En) |
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