Effect of the irradiation of bacteria upon their survival rate during conventional methods of meat preservation
Graphs; 16 ref. Summary (En)
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Main Authors: | Szczawinska, M. (Agricultural Univ. of Warsaw (Poland). Faculty of Veterinary Science), FAO, Rome (Italy) eng, International Symposium on Combination Processes in Food Irradiation eng 24 Nov 1980 Colombo (Sri Lanka), IAEA, Vienna (Austria) eng |
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Format: | Texto biblioteca |
Language: | |
Published: |
Vienna (Austria) International Atomic Energy Agency
Sep
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Subjects: | FAO IAEA, MEAT, BACTERIA, FOODS, PRESERVATION, IRRADIATION, MICROORGANISMS, RESISTANCE TO INJURIOUS FACTORS, IONIZING RADIATION, VIANDE, PRODUIT ALIMENTAIRE, CARNE, ALIMENTOS, PRESERVACION, IRRADIACION, MICROORGANISME, RESISTANCE AUX FACTEURS NUISIBLES, RADIATION IONISANTE, MICROORGANISMOS, RESISTENCIA A AGENTES DANINOS, RADIACION IONIZANTE, |
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