Irradiation of Poultry and Eggs
Author:
Publisher
Elsevier
Reference69 articles.
1. Effect of irradiation and packaging conditions after cooking on the formation of cholesterol and lipid oxidation products in meats during storage;Ahn;Meat Science,2001
2. Effect of gamma irradiation on some characteristics of shell eggs and mayonnaise prepared from irradiated eggs;Al-Bachir;Journal of Food Safety,2006
3. Inactivation of Salmonella serovars in liquid whole egg by heat following irradiation treatments;Alvarez;Journal of Food Protection,2006
4. Inactivation of Salmonella enteritidis and Salmonella senftenberg in liquid whole egg using generally recognized as safe additives, ionizing radiation, and heat;Alvarez;Journal of Food Protection,2007
5. Modelling the irradiation followed by heat inactivation of Salmonella inoculated in liquid whole egg;Alvarez;Journal of Food Science,2007
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