ShareShelf-life extension and improvement of the microbiological quality of smoked salmon by irradiation.
Author(s) : IBRAHIM-HAMMAD A. A., MAHMOUD-EL-MONGY T.
Type of article: Article
Summary
The influence of irradiation (2 and 4 kilograys) and storage time at 2-3 deg C upon the water and salt content, microflora and organoleptic properties of smoked salmon.
Details
- Original title: Shelf-life extension and improvement of the microbiological quality of smoked salmon by irradiation.
- Record ID : 1994-3023
- Languages: English
- Source: J. Food Process. Preserv. - vol. 16 - n. 5
- Publication date: 1992
Links
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