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• W1980129304 abstract "Journal of Food ScienceVolume 37, Issue 3 p. 420-422 DEVELOPMENT OF IRRADIATION STERILIZED CODFISH CAKES F. HEILIGMAN, F. HEILIGMAN Food Lab., U.S. Army Natick Labs., Natick, MA 01760Search for more papers by this authorLUCY J. RICE, LUCY J. RICE Food Lab., U.S. Army Natick Labs., Natick, MA 01760Search for more papers by this author F. HEILIGMAN, F. HEILIGMAN Food Lab., U.S. Army Natick Labs., Natick, MA 01760Search for more papers by this authorLUCY J. RICE, LUCY J. RICE Food Lab., U.S. Army Natick Labs., Natick, MA 01760Search for more papers by this author First published: May 1972 https://doi.org/10.1111/j.1365-2621.1972.tb02653.xCitations: 3 Presented at the 31st Annual Meeting of the Institute of Food Technologists in New York City. This paper reports research undertaken at the U.S. Army Natick (Mass.) Labs. and has been assigned No. TP 1126 in the series of papers approved for publication. The findings in this report are not to be construed as an official Department of the Army position. The authors acknowledge the assistance of Dr. E. Wierbicki, Irradiated Food Products Div., Food Lab., U.S. Army Natick Labs., Natick, Mass. and Mr. L.J. Ronsivalli, U.S. Dept. of Commerce, Atlantic Fishery Products Technology Center. Gloucester, Mass. for their contribution in this investigation. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat REFERENCES AOAC. 1970. “ Official Methods of Analysis.” 11th ed. Assn. of Official Agric. Chemists, Washington, D.C. Hembree, H.W. and Burt, T.B. 1965. Troopacceptance testing of irradiated foods. Radiation Preservation of Foods,” NAS-NRC Publ. 1273, p. 109. Washington, D.C. Joint Committee on Atomic Energy, 1966. “ Review of the Food Irradiation Program.” Hearing before the Subcommittee on Research. Development, and Radiation of the Joint Committee on Atomic Energy. Congress of the United States, Eighty-ninth Congress. Second Session, 12 Sept. 1966. U.S. Government Printing Office. Washington, D.C. 20402. Learson, R.J., Ronsivalli, L.J., Sprocklen, B.W. and Heiligman, F. 1968. Process criteria for producing radiation sterilized fish products. Food Technol. 23: 85. Peryam, D.R. and Pilgrim, F.J. 1957. Hedonic scale method for measuring food preferences. Food Technol. (Supp) 11: 9. Sinnbuber, R.O., Lander, M.K., Yu, T.C., Simon, M. and Heiligman, F. 1966. Development of radiation sterilized sea food products. 1. Enzyme inactivated cod and halibut patties. In “ Food Irradiation,” p. 535. International Atomic Energy Agency, Vienna . Sinnhuber, R.O., Landers, M.K., Yu, T.C., Simon, M. and Heiligman, F. 1968. Radiation sterilization of prefried cod and halibut patties. Food Technol. 22: 1570. Van den Brock, D.J.H. 1965. Fish canning. In “ Fish as Food.” ed. G. Borgstrom Vol 4, p. 166. Academic Press, N.Y . Wadsworth, C.K. and Shults, G.W. 1966. Low temperature irradiation of meat. Activities Report 18: 13. Yu, T.C., Landers, M.K. and Sinnhuber, R.O. 1969. Browning reaction in radiation sterilized seafood products. Food Technol. 23: 224. Citing Literature Volume37, Issue3May 1972Pages 420-422 ReferencesRelatedInformation" @default.
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