Low Dose Irradiation Affects Microbiological and Sensory Quality of Sub-Tropical Seafood
- 1 January 1994
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 59 (1) , 85-87
- https://doi.org/10.1111/j.1365-2621.1994.tb06903.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Effects of Radurization and Refrigerated Storage on Quality and Shelf-Life of Freshwater Prawns, Macrobrachium rosenbergiiJournal of Food Protection, 1986
- Extension of Shelf-Life of Indian Mackerel (Rastrelliger kanagurta) by IrradiationJournal of the Fisheries Research Board of Canada, 1973
- Irradiation preservation of Pacific Coast fish and shellfish—IV. Storage life of Dungeness crab meat at 33°F (0.5°C) and 42°F (5.5°C)The International Journal of Applied Radiation and Isotopes, 1966