Application of radiation-pasteurization processes to Pacific crab and flounder: final summary for the period November 1964 through October 1965
Bureau of Commercial Fisheries Technological Laboratory, 1965 - Science - 126 pages
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Radiationpasteurized halibut steaks
Radiationpasteurized English sole fillets
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0.1-megarad samples 0.2 megarad Achromobacter carbon dioxide changes chemical days of storage decreased determine drip Dungeness crab meat Eklund English sole fillets fish irradiated fishery products Food free ribose fresh gram halibut steaks histamine hypoxanthine incidence of proteolytic irradiated and unirradiated irradiated at 0.2 irradiated crab meat irradiated fish irradiated products irradiated samples laboratory lactic acid bacteria lingcod megarad and stored microbiological Micrococcus microflora Miyauchi nitrogen nucleotide nucleotide degradation Number ocean perch odor and flavor Pacific ocean perch packaging pasteurization Pelroy petrale sole fillets pouches proteolytic organisms radiation dose rancidity rancidity rancidity samples irradiated sensory evaluation sensory scores sole fillets irradiated species of fish Spinelli spoilage spoilage flora Stoll storage temperatures stored at 33*F studies Table tests texture total bacterial counts total volatile bases trimethylamine true cod untreated vacuum packed vacuum-packed petrale sole volatile acids weeks of storage yeast