THE COMBINED EFFECT OF IRRADIATION AND ANTIOXIDANT PACKAGING ON SHELF LIFE EXTENSION OF GOAT FISH (PARUPENEUS INDICUS): MICROBIAL, CHEMICAL AND EPR SPECTRAL ASSESSMENT-Reference-Cited by-同舟云学术

THE COMBINED EFFECT OF IRRADIATION AND ANTIOXIDANT PACKAGING ON SHELF LIFE EXTENSION OF GOAT FISH (PARUPENEUS INDICUS): MICROBIAL, CHEMICAL AND EPR SPECTRAL ASSESSMENT

Published:2011-09-16 Issue:2 Volume:36 Page:152-160
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:

Author:

PAARI ALAGESAN,KANMANI P.,SATISHKUMAR R.,YUVARAJ N.,PATTUKUMAR V.,AGRAWAL MONA,ARUL VENKATESAN

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2011.00564.x/fullpdf

Reference31 articles.

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2. Free radicals and health: Is vitamin E the answer;AHMAD;Food Sci. Technol.,1996

3. Effects of dietary Vitamin E supplementation on lipid oxidation and volatiles content of irradiated cooked turkey meat patties with different packaging;AHN;Poult. Sci.,1998

4. Chemical changes after irradiation and post-irradiation storage in Tilapia and Spanish mackerel;AL-KAHTANI;J. Food Sci.,1996

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