Using Low-Energy Electrons for the Antimicrobial Processing of Poultry Meat-Reference-Cited by-同舟云学术

Using Low-Energy Electrons for the Antimicrobial Processing of Poultry Meat

Published:2020-11 Issue:11 Volume:84 Page:1380-1384
ISSN:1062-8738
Container-title:Bulletin of the Russian Academy of Sciences: Physics
language:en
Short-container-title:Bull. Russ. Acad. Sci. Phys.

Author:

Chernyaev A. P.,Rozanov V. V.,Beklemishev M. K.,Bliznyuk U. A.,Ipatova V. S.,Avdyukhina V. M.,Borschegovskaya P. Yu.,Gordonova I. K.,Rukosueva E. A.,Khankin V. V.,Yurov D. S.

Publisher

Allerton Press

Subject

General Physics and Astronomy

Link

http://link.springer.com/content/pdf/10.3103/S1062873820110076.pdf

Reference36 articles.

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2. Chernyaev, A.P., Radiatsionnye tekhnologii. Nauka. Narodnoe khozyaistvo. Meditsina (Radiation Technologies. Science. National Economy. Medicine), Moscow: Knizhnyi dom Universitet, 2018.

3. European Food Safety Authority, EFSA J., 2011, vol. 9, no. 4, 2107.

4. Chernyaev, A.P., Varzar, S.M., Belousov, A.V., et al., Phys. At. Nucl., 2019, vol. 82, no. 5, p. 513.

5. Koz’min, G.V., Geras’kin, S.A., Sanzharova, N.I., et al., Radiatsionnye tekhnologii v sel’skom khozyaistve i pishchevoi promyshlennosti (Radiation Technologies in Agriculture and Food Industry), Obninsk: Informpoligraf, 2015.

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