Irradiation and additive combinations on the pathogen reduction and quality of poultry meat
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/92/2/534/4403304/poultrysci92-0534.pdf
Reference128 articles.
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3. Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions;Ahn;Meat Sci.,2000
4. Production of off-odor volatiles from liposome-containing amino acid homopolymers by irradiation;Ahn;J. Food Sci.,2002
5. Effect of irradiation and packaging conditions after cooking on the formation of cholesterol and lipid oxidation products in meats during storage;Ahn;Meat Sci.,2001
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