Irradiation preservation of foods I. Prolongation of the keeping quality of fresh fish by radiation pasteurization

Irradiation preservation of foods I. Prolongation of the keeping quality of fresh fish by radiation pasteurization

https://doi.org/10.23986/afsci.71777

https://doi.org/10.23986/afsci.71777 (Journal.fi)

Artikkeli

Linko, Reino R., kirjoittaja

Julkaisussa: Agricultural and Food Science 42 (1970) : 4, s.254-261

Tallennettuna:

Kieli

englanti

Sarja

Articles

DOI

10.23986/afsci.71777

Standarditunnukset

doi 10.23986/afsci.71777

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