Preservation of fresh unfrozen fishery products by low-level radiation. 3. The effects of radiation pasteurization on amino acids and vitamins in clams. - Concepedia

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Preservation of fresh unfrozen fishery products by low-level radiation. 3. The effects of radiation pasteurization on amino acids and vitamins in clams.

14

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0

References

1964

Year

Richard O. Brooke, Elinor M. Ravesi, Donald F. Gadbois, Maynard A. Steinberg

Food technology

BiologyLow-level RadiationFood IrradiationAmino AcidsRadiation PasteurizationFood PreservationFish FarmingFood SafetyHealth Sciences

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