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Effects of Radiation, Heating and Storage on Volatile Carbonyl Compounds in Clam Meats

โœ Scribed by D. F. GADBOIS; J. M. MENDELSOHN; L. J. RONSIVALLI

Book ID
108797438
Publisher
Institute of Food Technologists
Year
1967
Tongue
English
Weight
530 KB
Volume
32
Category
Article
ISSN
0022-1147

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The influence of y and b-irradiation and storage time on the composition of the volatile compounds in basil (Ocimum basilicum L.) has been examined. Dried basil was exposed to yand P-rays at the doses of 3, 10 and 30 kGy, and volatile components were isolated by simultaneous distillation-extraction