Amino acid and protein changes in tilapia and spanish mackerel after irradiation and storage-Reference-Cited by-同舟云学术

Amino acid and protein changes in tilapia and spanish mackerel after irradiation and storage

Published:1998-01 Issue:1 Volume:51 Page:107-114
ISSN:0969-806X
Container-title:Radiation Physics and Chemistry
language:en
Short-container-title:Radiation Physics and Chemistry

Author:

Al-Kahtani Hassan A.,Abu-Tarboush Hamza M.,Atia Mohamed,Bajaber Adnan S.,Ahmed Mohamed A.,El-Mojaddidi Mohamed A.

Publisher

Elsevier BV

Subject

Radiation

Reference41 articles.

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4. Preservation of fresh unfrozen fishery products by low-level radiation. III. The effects of radiation pasteurization on amino acids and vitamins in clams;Brooke;Food Technol.,1964

5. Preservation of fresh unfrozen fishery products by low-level irradiation. V. The effects of radiation pasteurization on amino acids and vitamins in haddock fillets;Brooke;Food Technol.,1966

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