Effect of gamma-ray and microwave treatment on the shelf-life of beef products stored at 5°C

Author:

Aziz Nagy H,Mahrous Suzan R,Youssef Bothaina M

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference29 articles.

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2. Abd El-Wahab, S. E. (1998). Effect of gamma radiation and microwave on meat. M.Sc. Thesis, Faculty of Agriculture, Cairo University, Egypt

3. Sensory and microbial quality of chicken as affected by irradiation and post-irradiation storage at 4°C;Abu-Tarboush;J. Food Prot.,1996

4. Contamination of pork carcasses during slaughter fabrication and chilled storage;Albornoz;J. Food Prot.,1995

5. AOAC (1990). Official methods of analysis of the association chemists, 15th Ed. Washington, DC, USA

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