Combination of potassium sorbate and irradiation treatments to extend the shelf-life of cured fish products (in Indonesia)

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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Bibliographic Details
Main Authors: Maha, M., FAO, Rome (Italy) eng, International Symposium on Combination Processes in Food Irradiation eng 24 Nov 1980 Colombo (Sri Lanka), Sudarman, H., Chosdu, R., Siagian, E.G. (National Atomic Energy Agency, Jakarta (Indonesia). Centre for the Application of Isotopes and Radiation), Nasran, S., IAEA, Vienna (Austria) eng
Format: Texto biblioteca
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Published: Vienna (Austria) International Atomic Energy Agency Sep
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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