Published March 1974
| Version v1
Report
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Changes in organoleptic qualities of vienna sausages by gamma irradiation, 5
Creators
- 1. Japan Atomic Energy Research Inst., Takasaki, Gunma. Takasaki Radiation Chemistry Research Establishment
Description
no abstract available
Availability note (English)
MF available from INIS under the Report Number.Files
6185187.pdf
Files
(707.9 kB)
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Additional details
Additional titles
- Subtitle (English)
- Radiation preservation of vienna sausage
Publishing Information
- Imprint Pagination
- 11 p.
- Report number
- JAERI-M--5609
INIS
- Country of Publication
- Japan
- Country of Input or Organization
- Japan
- INIS RN
- 6185187
- Subject category
- S60: APPLIED LIFE SCIENCES;
- Descriptors DEI
- COLOR; FLAVOR; FOOD; GAMMA RADIATION; ODOR; OXYGEN; RADAPPERTIZATION; RADURIZATION; TEMPERATURE DEPENDENCE
- Descriptors DEC
- ELECTROMAGNETIC RADIATION; ELEMENTS; IONIZING RADIATIONS; IRRADIATION; NONMETALS; OPTICAL PROPERTIES; ORGANOLEPTIC PROPERTIES; PHYSICAL PROPERTIES; PRESERVATION; RADIATIONS; STERILIZATION