Research Note: Irradiation Dose and Temperature Effects on the Sensory Properties of Turkey Frankfurters
Open Access
- 1 December 1988
- journal article
- Published by Elsevier in Poultry Science
- Vol. 67 (12) , 1797-1800
- https://doi.org/10.3382/ps.0671797
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Effects of Varying Levels of Chloride Salts on Clostridium Botulinum Toxin Production in Turkey FrankfurtersJournal of Food Science, 1986
- Radiation preservation of meat and meat products: A reviewMeat Science, 1985
- ANTIMICROBIAL EFFECTS OF SODIUM AND OTHER IONS IN FOODS: A REVIEW1Journal of Food Safety, 1984
- Effects of Sodium Nitrite, Sodium Acid Pyrophosphate and Meat Formulation on Properties of Irradiated FrankfurtersJournal of Food Protection, 1982
- Effect of irradiation temperature in the range −196 to 95C on the resistance of spores of Clostridium botulinum 33A in cooked beefCanadian Journal of Microbiology, 1971