Study of the effect of UV radiation on the quality indicators of broiler chicken meat
This article presents the results of a study of the quality of poultry meat after treatment with ultraviolet radiation during pre-slaughter. At the same time, bactericidal UV irradiators (UV) of 200 MJ/ 254 MJ/cm with an amalgam lamp with a bactericidal radiation power were used to disinfect the air...
Kaydedildi:
| Asıl Yazarlar: | , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Almaty Technological University
2022-04-01
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| Seri Bilgileri: | Алматы технологиялық университетінің хабаршысы |
| Konular: | |
| Online Erişim: | https://www.vestnik-atu.kz/jour/article/view/780 |
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