Improvement of shelf stability and processing properties of meat products by gamma irradiation
Author:
Publisher
Elsevier BV
Subject
Radiation
Reference6 articles.
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2. Gamma irradiation effects on shelf life and gel forming properties of washed red hake (Urophycis chuss) fish mince;Dymsza;J. Food Sci.,1990
3. N-nitrosamines and their precursors in bacon;Gray;J. Milk Food Technol.,1976
4. Irradiation of food;Olson;Food Technol.,1998
5. Variations in radiation sensitivity of food borne pathogens associated with the suspending meat;Thayer;J. Food Sci.,1995
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4. Toxicity Evaluation of Irradiated Tarakjuk for Three Months;Journal of the Korean Society of Food Science and Nutrition;2012-11-30
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