Determination of the quality of radiation-pasteurized halibut (Hippoglossus stenolepis) during storage
The quality of radiation-pasteurized halibut stored at 34°F was evaluated subjectively and objectively over a period of 18 weeks. Results of flavor evaluation and chemical analyses showed that the storage life of halibut irradiated at 0.50, 0.75 and 1.00 megarad was extended more than threefold. Alt...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/27383 |