English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

When cod (Gadus morhua morhua) and headless white shrimp (Penaeus setiferus) were gamma irradiated with a series of low-ionizing radiation doses, a "shoulder(s)" was observed in the graph (log microbial counts versus dose) in the approximate range of 25 to 75 krads. When the microbiological survivors were differentiated into total counts, proteolytic and pseudomonad-type bacteria, it was observed that the pseudomonad-type bacteria were rapidly destroyed by 25 krads and that proteolytic bacteria were destroyed at a faster rate than the rest of the microorganisms. When cod fillets and shrimp were compared with their respective homogenates and irradiated at doses of 0, 10, 20, 30, 40, 50, 60, 80, 100, 150, 200, and 300 krads, the homogenates did not exhibit the characteristic shoulders. A further experiment was designed to test surface versus uniform dispersion of microorganisms on/in gelatin disks subjects to low doses of irradiation. Differences were found that may explain the observed differences between solid food materials such as fish fillets and shrimp and their homogenates.

Variations in the microbial log reduction curves of irradiated cod fillets, shrimp, and their respective homogenates