Storage stability and improved quality of fish products by enzyme suppression and gamma irradiation

Storage stability and improved quality of fish products by enzyme suppression and gamma irradiation

Includes discussion; Graphs, 5 tables; 30 ref. Summary (En)

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Bibliographic Details
Main Authors: Ninjoor, V., FAO, Rome (Italy) eng, International Symposium on Combination Processes in Food Irradiation eng 24 Nov 1980 Colombo (Sri Lanka), Doke, S.N., Nadkarni, G.B. (Bhabha Atomic Research Centre, Bombay (India). Biochemistry and Food Technology Div.), IAEA, Vienna (Austria) eng
Format: Texto biblioteca
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Published: Vienna (Austria) International Atomic Energy Agency Sep
Subjects:FAO IAEA, ENZYME INHIBITORS, FISHERY PRODUCTS, STORAGE, IRRADIATION, QUALITY, CLUPEOIDEI, POMFRETS, SCOMBEROMORUS, PRAWNS AND SHRIMPS, LOBSTERS, TILAPIA, CHEMICAL REACTIONS, SODIUM, PHOSPHATES (SALTS), INHIBITEUR D'ENZYME, PRODUIT DE LA PECHE, STOCKAGE, INHIBIDORES DE ENZIMAS, PRODUCTOS PESQUEROS, ALMACENAMIENTO, IRRADIACION, QUALITE, CASTAGNOLE, CREVETTE, HOMARD, REACTION CHIMIQUE, PHOSPHATE (SEL), CALIDAD, CASTANETA, GAMBAS Y CAMARONES, BOGAVANTE, REACCIONES QUIMICAS, SODIO, FOSFATOS (SALES),
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Summary:Includes discussion; Graphs, 5 tables; 30 ref. Summary (En)

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