علیرضا صفاریان

[ 1 ] - تاثیر پرتودهی با اشعه گاما و نگهداری در انجماد بر روی خواص حسی، شیمیایی و باکتریایی گوشت ماهی

In this study the effects of gamma irradiation and frozen storage on sensory, chemical and microbial quality of fish fillets was investigated. Hypophtalmyctis molitrix were equally divided to 12 fillests, then these 12 fillets were equally arranged in 4 groups (1-4). One group considered as control with no treatment and the other 3 groups was treated by 0.75, 3 and 5 KGy of gamma irradiation...