About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

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
Volume 42 Issue 3 ISSN 0044-7250
Pagination
pp. 141-155
Other Subjects
Analisis microbiologico; Aptitud para la conservacion; Metodo de quimioluminescencia; Methode par chimiluminescence; Aptitude a la conservation; Irradiacion gamma; Acidos grasos
Language
English
Note
Summaries (Ar, En)
3 fig. 4 tables; 41 ref.
Type
Summary
2000-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Egyptian Documentation and Information Centre for Agriculture

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]