Mbarki, Raouf <br/><br/>
Effect of vacuum packaging and low-dose irradiation on the microbial, chemical and sensory characteristics of chub mackerel (Scomber japonicus).  [electronic resource] 

 -  Food microbiology  Dec 2009 
 - 821-6 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1095-9998 
<br/><br/><label>Standard No.: </label>10.1016/j.fm.2009.05.008  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Bacteria--growth & development<br/>Biogenic Amines--analysis<br/>Colony Count, Microbial<br/>Consumer Behavior<br/>Consumer Product Safety<br/>Dose-Response Relationship, Radiation<br/>Food Irradiation<br/>Food Packaging--methods<br/>Gamma Rays<br/>Humans<br/>Perciformes--microbiology<br/>Quality Control<br/>Refrigeration<br/>Seafood--analysis<br/>Taste<br/>Thiobarbituric Acid Reactive Substances--analysis<br/>Time Factors<br/>Vacuum