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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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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Format: | Texto biblioteca |
Language: | |
Published: |
Vienna (Austria) International Atomic Energy Agency
Sep
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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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