Sensory Attributes of Non-irradiated and Irradiated Semi-dried Fish during Ambient Temperature Storage

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dc.contributor.authorVinh, P.Q.
dc.contributor.authorAlur, M.D
dc.contributor.authorNair, P.M
dc.date.accessioned2021-12-31T10:25:33Z
dc.date.available2021-12-31T10:25:33Z
dc.date.issued1993
dc.description.abstractGamma irradiation of semi-dried Bombay duck and shrimps at a dose of 3 kGy controlled effectively infestation during prolonged storage. ln addition mould growth was also controlled in Bombay duck. Ammoniacal odour found in non-irradiated shrimps was not detectable in ir-radiated shrimps. Thus, gamma radiation resulted in insect-free, mould-free and acceptable semi-dried fish.en_US
dc.identifier.citationFishery Tech 30(2):161-163en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5593
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India) Cochinen_US
dc.subjectSensory Attributes,Non-irradiated ,Irradiated ,Semi-dried Fish ,Ambient Temperature Storageen_US
dc.titleSensory Attributes of Non-irradiated and Irradiated Semi-dried Fish during Ambient Temperature Storageen_US
dc.typeArticleen_US
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