ASSESSMENT OF RADIATION SAFETY OF CHILLED MEAT USING THE METHOD OF ELECTRON PARAMAGNETIC RESONANCE
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The Gorbatov's All-Russian Meat Research Institute
Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Application of radiation technologies and identification of irradiated poultry meat;THE VIII INTERNATIONAL YOUNG RESEARCHERS’ CONFERENCE – PHYSICS, TECHNOLOGY, INNOVATIONS (PTI-2021);2022
2. Practical Aspects of Leadership in Neo-Industrialization: Quality and Storage of Meat Products;Sustainable Leadership for Entrepreneurs and Academics;2019
3. DEPENDENCE OF ELECTRON PARAMAGNETIC RESONANCE (EPR) SPECTRUM PARAMETERS ON THE KIND OF MEAT AND FISH TREATED BY IONIZING RADIATION;Hygiene and sanitation;2018-09-15
4. EFFECT OF VARIOUS DOSES OF IONIZING RADIATION ON THE SAFETY OF MEAT SEMI-FINISHED PRODUCTS;Foods and Raw materials;2018-06-20
5. USE OF THE METHOD OF ELECTRON PARAMAGNETIC RESONANCE FOR DETERMINATION OF ABSORBED DOSES OF IONIZING RADIATION OF DIFFERENT TYPES OF MEAT AND FISH RAW MATERIALS;Foods and Raw materials;2017-12-26
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