Irradiation preservation of foods I. Prolongation of the keeping quality of fresh fish by radiation pasteurization
The prolonging of refrigeration shelf life (at 0° C) of pike and saithe was studied by radiation pasteurizing the fish with cobalt-60 gamma rays. The fish were packed whole in polyethylene bags. The radiation doses varied for pike between 150—1200 krad and for saithe between 150—250 krad. Organolept...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Scientific Agricultural Society of Finland
1970-12-01
|
| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/71777 |