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PRESERVATION OF FRESH UNFROZEN FISHERY PRODUCTS BY LOW-LEVEL RADIATION. 5. THE EFFECTS OF RADIATION PASTEURIZATION ON AMINO ACIDS AND VITAMINS IN HADDOCK FILLETS.

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

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Key concepts: Haddock, Food science, Pasteurization, Fishery, Chemistry, Radiation, Fish <Actinopterygii>, Biology

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PRESERVATION OF FRESH UNFROZEN FISHERY PRODUCTS BY LOW-LEVEL RADIATION. 5. THE EFFECTS OF RADIATION PASTEURIZATION ON AMINO ACIDS AND VITAMINS IN HADDOCK FILLETS. — Research Paper | ScholarLens