Elimination of the risk resulting from pathogenic microorganisms in some Philippine fishery products by gamma irradiation
It was deemed necessary to improve the keeping quality of dried and smoked mackerel (Rastrelliger brachysomus and herring (Sardinella fimbriata), smoked milkfish (Chanos)and sinaing na tulingan (steamed Auxis thazard) because they have high moisture, low salt contents and these fishery products was...
| Main Authors: | , |
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| Formato: | Analytics |
| Idioma: | English |
| Publicado em: |
1981.
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