Effects of Combined Treatment of Gamma Irradiation and Addition of Rosemary Extract Powder on Ready-to-Eat Hamburger Steaks: I. Microbiological Quality and Shelf-life
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200411922324985.pdf
Reference15 articles.
1. Influence of the formulation, cooking time and final internal temperature of beef hamburgers on the destruction of Listeria monocytogenes
2. Variations in Radiation Sensitivity of Foodborne Pathogens Associated with the Suspending Meat
3. Irradiation as a method for decontaminating food
4. Antioxidative activity of rosemary extract in lipid fraction of minced meat balls during storage in a freezer
5. Common herbs, essential oils, and monoterpenes potently modulate bone metabolism
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