Now showing items 1-10 of 2021
Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets
(Pergamon-Elsevier Science Ltd, 2015-01)
The effect of gamma irradiation (0, 2, 3 and 4. kGy) on vacuum-packed marinated anchovy fillets was analyzed for their texture, color, lipid oxidation and sensory acceptability after 10 months under refrigeration. Marinated ...
Mortality of Frankliniella occidentalis (Pergande) (Thysanoptera: Thripidae) by Gamma Irradiation
(Instituto de Investigaciones Agropecuarias, INIA, 2007)
Effect of gamma irradiation on the microbiological quality of minimally processed vegetables
(ARCHIVOS LATINOAMERICANOS NUTRICION, 2005-09)
The initial microflora of minimally processed celery and cabbage packaged under a modified atmosphere was determined. The samples came from the same producer and were sold in a supermarket chain of Santiago, Chile. Although ...