Effect of trisodium phosphate and low dose irradiation treatment on the bacteriological, chemical and sensory status of frozen fish fillets
Development of a combination of gamma irradiation and trisodium phosphate (TSP) for preservation of fish fillets and improvement of its microbiological quality were studied. Irradiation doses of 1, 2 and 3 KGy were applied to the first group of the prepared samples; dipping in 1.5, 3 and 5% TSP con...
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| Asıl Yazarlar: | , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Full contents: Assiut University, Faculty of Veterinaty Medicine
2008-01-01
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| Seri Bilgileri: | Assiut Veterinary Medical Journal |
| Konular: | |
| Online Erişim: | https://avmj.journals.ekb.eg/article_174880_4e8a6458d0e85ef2cf56eeaeeb3dffcd.pdf |
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