Treatment of meats with ionising radiations. VII.—effect of low temperatures during irradiation-Reference-Cited by-同舟云学术

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Treatment of meats with ionising radiations. VII.—effect of low temperatures during irradiation

Published:1961-06 Issue:6 Volume:12 Page:483-490
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Coleby B.,Ingram M.,Shepherd H. J.,Thornley M. J.,Wilson G. M.

Publisher

Wiley

Subject

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

Reference39 articles.

1. Reduction of Undesirable By-Effects in Products Treated by Radiation

2. Tech. Rep. PB 131958, Office of Technical Services, U.S. Dept. of Commerce, Washington, 1957

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1. Effect of low-dose irradiation (radurization) on the shelf life of beefburgers stored at 3oC;International Journal of Food Science & Technology;2007-06-28

2. The use of low temperatures and radiation to destroy Enterobacteriaceae and Salmonellae in broiler carcasses;International Journal of Food Science & Technology;2007-06-28

3. The effect of irradiation temperature on the non-enzymatic browning reaction in cooked rice;Radiation Physics and Chemistry;2007-05

4. Effect of irradiation dose and irradiation temperature on the thiamin content of raw and cooked chicken breast meat;Journal of the Science of Food and Agriculture;1998-12

5. Irradiation as a method for decontaminating food;International Journal of Food Microbiology;1998-11

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