Combined effect of reduced water activity, heat and irradiation on microbial stability of canned goose-liver

Combined effect of reduced water activity, heat and irradiation on microbial stability of canned goose-liver

Includes discussion; 41 ref. Summary (En)

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Bibliographic Details
Main Authors: Farkas, J., FAO, Rome (Italy) eng, International Symposium on Combination Processes in Food Irradiation eng 24 Nov 1980 Colombo (Sri Lanka), Andrassy, E. (Central Food Research Inst., Budapest (Hungary)), IAEA, Vienna (Austria) eng
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Published: Vienna (Austria) International Atomic Energy Agency Sep
Subjects:FAO IAEA, CANNED PRODUCTS, FOODS, PRESERVATION, LIVER, GEESE, IONIZING RADIATION, HEAT TREATMENT, GAMMA RADIATION, CLOSTRIDIUM, QUALITY, PRODUIT EN CONSERVE, PRODUIT ALIMENTAIRE, PRODUCTOS ENLATADOS, ALIMENTOS, PRESERVACION, FOIE, OIE, RADIATION IONISANTE, TRAITEMENT THERMIQUE, RAYONNEMENT GAMMA, QUALITE, HIGADO, GANSO, RADIACION IONIZANTE, TRATAMIENTO TERMICO, RADIACION GAMMA, CALIDAD,
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Summary:Includes discussion; 41 ref. Summary (En)

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