Effect of gamma irradiation on the raw meat in Bologna sausage production
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2000.00409.x/fullpdf
Reference8 articles.
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3. Gamma irradiation effects on shelf life and gel forming properties of washed red hake (Urophycis chuss) fish mince.;Dymsza;Journal of Food Science,1990
4. Effect of low dose gamma irradiation on lipids in five different meats.;Hamspon;Meat Science,1996
5. Quenching mechanism and kinetics of ascorbyl palmitate for the reduction of the gamma irradiation-induced oxidation of oils.;Lee;Journal of American Oil Chemist’s Society,1999
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