Determining the Dose of Radiation and Radurisation Effects on the Antioxidant Activity of Fish and the Thermophysical Characteristics of Fish Muscle Tissue

The aim of this article is to develop a method for determining the dose of radiation in the processing of chilled fish and its effect on the antioxidant activity and thermophysical characteristics of muscle tissue. Radiation processing of chilled fish was performed using a linear electron accelerato...

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Detalles Bibliográficos
Autores principales: Timakova, Roza T., Tikhonov, Sergey L., Tikhonova, Nataliya V., Shikhalev, Sergey V.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6517921/
https://www.ncbi.nlm.nih.gov/pubmed/31003554
http://dx.doi.org/10.3390/foods8040130

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6517921/
https://www.ncbi.nlm.nih.gov/pubmed/31003554
http://dx.doi.org/10.3390/foods8040130

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