Shelf life of irradiated rabbit meat underaerobic and vacuum packaging

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 shelf life of irradi...

وصف كامل

التفاصيل البيبلوغرافية
المؤلف الرئيسي: Sonika S
مؤلفون آخرون: Kuttinarayanan P (Guide)
التنسيق: Ph.D Thesis
اللغة:Undetermined
منشور في: Mannuthy Department of Livestock Products Technology, College of Veterinary and Animal Sciences 2009

مواد مشابهة

مواد مشابهة