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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...
| Autor principal: | |
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| Altres autors: | |
| Format: | Ph.D Thesis |
| Idioma: | Undetermined |
| Publicat: |
Mannuthy
Department of Livestock Products Technology, College of Veterinary and Animal Sciences
2006
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Kerala Agricultural University
| Signatura: |
636.088 JEN/LO |
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| Còpia | Comprovació en temps real no disponible |