Effect of radurization on the chemical, microbiological and organoleptic characteristics of poultry meat

Effect of radurization on the chemical, microbiological and organoleptic characteristics of poultry meat

Includes discussions; 3 tables, graphs; 23 ref.; Summary (En)

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Bibliographic Details
Main Authors: El-Wakeil, F.A., FAO, Vienna (Austria). Joint FAO/IAEA Div. of Atomic Energy in Food and Agriculture eng, International Symposium on Food Preservation by Irradiation eng 21 Nov 1977 Wageningen (Netherlands), El-Magoli, S.B.M., Salama, N.A.M., World Health Organization, Geneva (Switzerland) eng
Format: Texto biblioteca
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Published: Vienna (Austria) International Atomic Energy Agency Apr
Subjects:FAO IAEA WHO, ORGANOLEPTIC PROPERTIES, BIOCHEMISTRY, MICROBIOLOGY, PASTEURIZING, IRRADIATED FOODS, POULTRY MEAT, PROPRIETE ORGANOLEPTIQUE, BIOCHIMIE, MICROBIOLOGIE, PASTEURISATION, PRODUIT ALIMENTAIRE IRRADIE, VIANDE DE VOLAILLE, PROPIEDADES ORGANOLEPTICAS, BIOQUIMICA, MICROBIOLOGIA, PASTEURIZACION, ALIMENTOS IRRADIADOS, CARNE DE AVES,
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