Effect of the rate and dose rate of irradiation on the quality of mushrooms, shrimps and marinated poultry
Summary (En)
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Main Authors: | , , , , , , , |
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Format: | Texto biblioteca |
Language: | |
Published: |
Vienna (Austria) IAEA
1998
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Subjects: | EDIBLE FUNGI, PRAWNS AND SHRIMPS, POULTRY MEAT, MARINATING, IRRADIATED FOODS, QUALITY, DOSAGE, AGARICUS BISPORUS, SALMONELLA, ANTIMICROBIALS, PATHOGENS, PHENOLIC COMPOUNDS, CHAMPIGNON COMESTIBLE, CREVETTE, VIANDE DE VOLAILLE, MARINAGE, PRODUIT ALIMENTAIRE IRRADIE, QUALITE, DOSE, SETAS COMESTIBLES, GAMBAS Y CAMARONES, CARNE DE AVES, ESCABECHADO, ALIMENTOS IRRADIADOS, CALIDAD, DOSIFICACION, ANTIMICROBIEN, AGENT PATHOGENE, COMPOSE PHENOLIQUE, ANTIMICROBIANOS, ORGANISMOS PATOGENOS, COMPUESTOS FENOLICOS, |
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Summary: | Summary (En) |
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