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Effect of irradiation on the shelf life of hot smoked Spanish mackerel and the validity of thermo-and chemiluminscence techniques for detection of irradiation

1997

Attia, M. (Alexandria Univ. (Egypt). Faculty of Agriculture)

AGROVOC Keywords
acide gras ahumado almacenamiento analyse microbiologique caballa chemiluminescence method fatty acids fish fumage gamma irradiation irradiation gamma keeping quality mackerel maquereau microbiological analysis pescado poisson (aliment) smoking stockage storage
Bibliographic information
Alexandria Journal of Agricultural Research (Egypt)
Volume 42 Issue 3 ISSN 0044-7250
Pagination
pp. 141-155
Other Subjects
Methode par chimiluminescence; Aptitude a la conservation; Irradiacion gamma; Aptitud para la conservacion; Analisis microbiologico; Metodo de quimioluminescencia; Acidos grasos
Language
English
Note
Summaries (Ar, En)
3 fig. 4 tables; 41 ref.
Type
Summary
2000-08-15
AGRIS AP
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