Chemistry of radiopasteurized seafoods
Louis J. Ronsivalli, U.S. Atomic Energy Commission. Division of Isotopes Development, United States. Bureau of Commercial Fisheries. Technology Laboratory, Gloucester, Mass
United States Atomic Energy Commission, Division of Technical Information, 1967 - Cooking - 39 pages
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acetaldehyde aliquot amines Atomic Energy Commission Average penetration based on head-gas botulinum Type Bureau of Commercial carboxylic acids chemical classes chemical compounds chemistry of radiopasteurized chromatogram clam-like Clostridium botulinum concentration of DMS concentration of EDTA concentrations of pure counts per minute dilute Dimethyl sulfide standard dip solution dipped haddock disc Distance of Penetration EDTA in Dip effects of radiation esterification eviscerated Figure flavors and odors flesh after dipping Gas chromatogram gas chromatography GC analysis haddock fillets haddock flesh head-gas method identify volatile Krad List of compounds Methyl nonirradiated fish NUMBER peak Penetration of disodium penetration of EDTA procedure Pseudomonas pure DMS radioactivity reagent seafoods sodium hydroxide sodium nitrite sodium tripolyphosphate soft-shell clam meats solution containing Spoilage patterns standard curve based stripping method sulfide standard curve sulfuric acid Table technique tentative,2 TOFMS total volatile condensate transfer trap U.S. Atomic Energy unlabeled EDTA volatile chemical compounds volatile compounds