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Low dose gamma radiation on the keeping quality of minced beef
Prevention of Food Adulteration Act (1954) as amended in 1998 has permitted irradiation at a dose rate of 2.5 to 4.5 kGy to control pathogenic microorganisms and to extend the shelf life of meat and meat products including poultry products. A study was conducted to evaluate the effect of low dose d...
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| Định dạng: | Ph.D Thesis |
| Ngôn ngữ: | Undetermined |
| Được phát hành: |
Mannuthy
Department of Livestock Products Technology, College of Veterinary and Animal Sciences
2006
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