FLAVOR SENSITIVITY OF SELECTED ANIMAL PROTEIN FOODS TO GAMMA RADIATION
- 1 September 1972
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 37 (5) , 671-672
- https://doi.org/10.1111/j.1365-2621.1972.tb02722.x
Abstract
Raw protein foods derived from 20 different species of animals of different biological classifications were irradiated with gamma irradiation over a range of doses. The intensity of irradiated flavor developed in each case was determined by an expert panel. Relative flavor sensitivities and threshold doses were estimated.This publication has 1 reference indexed in Scilit:
- The effects of irradiation on the quality of meat and poultryThe International Journal of Applied Radiation and Isotopes, 1959