Effects of antioxidant combinations on shelf stability of irradiated chicken sausage during storage
Author:
Funder
National Research Foundation of Korea
Ministry of Science, ICT and Future Planning
Brain Korea 21 Plus (BK21 Plus) Project
Publisher
Elsevier BV
Subject
Radiation
Reference21 articles.
1. Dietary vitamin E affects lipid oxidation and total volatiles of irradiated raw turkey meat;Ahn;J. Food Sci.,1997
2. Effects of gamma irradiation on residual nitrite, residual ascorbate, color, and N-nitrosamines of cooked sausage during storage;Ahn;Food Control,2004
3. Combined effects of gamma irradiation and a modified atmospheric packaging on the physicochemical characteristics of sausage;Ahn;Radiat. Res.,2004
4. Effect of gamma irradiation on microbial load and quality characteristics of minced camel meat;Al-Bachir;Meat Sci.,2009
5. Use of irradiation to control food borne pathogens and extend the refrigerated market life of rabbit meat;Badr;Meat Sci.,2004
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