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: | 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 |
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Format: | Texto biblioteca |
Language: | |
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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