The effect of irradiation on technological properties and protein solubility of broiler chicken meat-Reference-Cited by-同舟云学术

The effect of irradiation on technological properties and protein solubility of broiler chicken meat

Published:1984-06 Issue:6 Volume:35 Page:662-670
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Zabielski Jan,Kijowski Jacek,Fiszer Włodzimierz,Niewiarowicz Adam

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference27 articles.

1. Report of a Joint FAO/IAEA/WHO Expert Committee (1977): Wholesomeness of Irradiated Food. WHO, Geneva, pp. 29–31.

2. ; ; Radurization of poultry meat. Proc. 26th European Meeting of Meat Research Workers, Colorado Springs, USA, 1980 1, 248–251.

3. Irradiation of poultry and egg products. Proc. IAEA/FAO symposium: Food Irradiation, IAEA, Vienna, 1967 427–437.

4. ; Low dose irradiation of fresh non-frozen chicken and other preservation methods for shelf life extention and for improving its public health quality. Proc. IAEA/FAO/WHO symposium: Food Preservation by Irradiation, IAEA, Vienna, 1978 1, 221–242.

5. ; ; Radiation chemistry of high protein food irradiated at low temperature. Proc. symposium: Food Preservation by Irradiation, IAEA, Vienna, 1978 1, 371–383.

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