Combination of potassium sorbate and irradiation treatments to extend the shelf life of cured fish products
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Main Authors: | Maha, M., Joint FAO/IAEA Div. of Nuclear Techniques in Food and Agriculture, Vienna (Austria) eng, Sudarman, H., Chosdu, R., Siagian, E.G. (National Atomic Energy Agency, Jakarta (Indonesia). Centre for the Application of Isotopes and Radiation), Nasran, S. |
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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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