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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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 |
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Format: | Texto biblioteca |
Language: | |
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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