Identification and stability study of irradiated chicken, pork, beef, lamb, fish and mollusk shells by electron paramagnetic resonance (EPR) spectroscopy-Reference-Cited by-同舟云学术

Identification and stability study of irradiated chicken, pork, beef, lamb, fish and mollusk shells by electron paramagnetic resonance (EPR) spectroscopy

Published:2005-07-30 Issue:5 Volume:221 Page:684-691
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Sin Della Wai-mei,Wong Yiu-chung,Yao Michael Wai-yin,Marchioni Eric

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-005-0019-9.pdf

Reference21 articles.

1. International Consultative Group on Food Irradiation (ICGFI), http://www.iaea.org/icgfi

2. Stochowicz W, Malec-Czechowska K, Dancewicz AM, Szot Z, Chmielewski AG (2002) Radiat Phys Chem 63:427–429

3. Raffi J (1998) Trends Anal Chem 17:226–233

4. Delincée H (1998) Trends Food Sci Technol 9:73–82

5. EN1784–EN1787 (1996) European Committee for Standardization, Brussels, Belgium.

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