The use of low temperatures and radiation to destroy Enterobacteriaceae and Salmonellae in broiler carcasses
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb00201.x/fullpdf
Reference14 articles.
1. 1968 Radiation Preservation of Foods
2. Reduction of Undesirable By-Effects in Products Treated by Radiation
3. Treatment of meats with ionising radiations. VII.—effect of low temperatures during irradiation
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