Microbiological, chemical and organoleptic evaluation of fresh fish and its products irradiated by gamma rays
The present study evaluated the microbiological, chemical, and organoleptic aspects of irradiated fresh fish and its products to extend their shelf life. Fresh fish and its products were irradiated at three doses (1.5, 3.0, and 4.5 kGy) used for preservation to study the effects of irradiation on th...
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| Format: | Article |
| Language: | English |
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HACCP Consulting
2021-02-01
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| Series: | Potravinarstvo |
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| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1505 |