The extension of the shelf-life of sardine which were packaged in a vacuum stored under refrigeration, and treated by δ-irradiation

International Journal of Food Science and Technology

Volumn 38, Issue 5, 2003, Pages 529-535

  Kasimoǧlu, Aylin ^a   Denli, Emine ^b   Iç, Erhan ^b  

^a KIRIKKALE UNIVERSITY   (Turkey)

^b TURKISH ATOMIC ENERGY AUTHORITY   (Turkey)

Author keywords

Microbiological analysis; Sensory attributes; Storage life

Indexed keywords

VACUUM PACKAGINGS;

BACTERIOLOGY; ESCHERICHIA COLI; INDUSTRIAL REFRIGERATION; IRRADIATION; PACKAGING; PH EFFECTS; SENSORY PERCEPTION; VACUUM TECHNOLOGY;

FOOD PROCESSING;

BACTERIA (MICROORGANISMS); CLUPEIDAE; ENTEROBACTERIACEAE; ESCHERICHIA COLI; MICROCOCCUS; SARDINA; STAPHYLOCOCCUS; TRIXIS;

EID: 0038320334     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2003.00697.x     Document Type: Article

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