The impact of gamma irradiation on the quality of meat and poultry: A review on its immediate and storage effects
Author:
Funder
Ministry of Higher Education, Malaysia
Universiti Teknologi MARA
Publisher
Elsevier BV
Reference113 articles.
1. Abdel-Khalek, H.H., El-Aziz, A.B.A. & Ibrahim, S. (2022). Safety achievement and shelf-life prolongation of poultry breast meats by polylactic acid active packaging and gamma-irradiation. International Food Research Journal 29(5): 1053–1066. doi:10.47836/ifrj.29.5.08.
2. Effects of knowledge, attitudes, and practices of poultry handlers on the prevalence of Campylobacter along the poultry production chain in Peninsular Malaysia;Abdul-Rahiman;International Food Research Journal,2023
3. Effects of ascorbic acid and antioxidants on color, lipid oxidation and volatiles of irradiated ground beef;Ahn;Radiation Physics and Chemistry,2004
4. A review of modern methods for the detection of foodborne pathogens;Aladhadh;Microorganisms,2023
5. Irradiated luncheon meat: Microbiological, chemical and sensory characteristics during storage;Al-Bachir;Food Chemistry,2001
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