Use of irradiation to control foodborne pathogens and extend the refrigerated market life of rabbit meat

Author:

Badr Hesham M

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Effects of dietary α-linolenic acids on the fatty acid composition, storage stability and sensory characterization of pork loin;Ahn;Meat Science,1996

2. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production and color in raw pork patties;Ahn;Meat Science,1998

3. Anon. (1996). Advisory committee on the microbiological safety of food. Report on poultry meat. HMSO, London

4. AOAC (1995). Official methods of analysis (16th ed.). Arlington: Association of Official Analytical Chemists

5. APHA (1992). Compendium of methods for the microbiological examination of foods (3rd ed.). Washington, DC: American Public Health Assoication

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