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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...

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Bibliografiske detaljer
Hovedforfatter:	Sonika S
Andre forfattere:	Kuttinarayanan P (Guide)
Format:	Ph.D Thesis
Sprog:	Undetermined
Udgivet:	Mannuthy Department of Livestock Products Technology, College of Veterinary and Animal Sciences 2009

Lignende værker

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