Treatment of meats with ionising radiations. X.—The irradiation preservation of pork sausages
- 1 December 1962
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 13 (12) , 628-633
- https://doi.org/10.1002/jsfa.2740131202
Abstract
No abstract availableKeywords
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- Treatment of meats with ionising radiations. IV.—Comparison of the deterioration in quality during storage of eviscerated chicken carcasses treated with chlortetracycline or radiationJournal of the Science of Food and Agriculture, 1960
- The effects of irradiation on the quality of meat and poultryThe International Journal of Applied Radiation and Isotopes, 1959
- The treatment of meats with ionising radiations. I.—Changes in odour, flavour, and appearance of chicken meatJournal of the Science of Food and Agriculture, 1959
- Methods for determining peroxide in lipidsJournal of the Science of Food and Agriculture, 1952