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Application of Electron-Beam Irradiation Combined with Aging for Improvement of Microbiological and Physicochemical Quality of Beef Loin

The combined effects of irradiation and aging temperature on the microbial and chemical quality of beef loin were investigated. The samples were vacuum-packaged, irradiated at 0 or 2 kGy using electron-beam (EB), and stored for 10 d at different aging temperatures (2, 14, or 25℃). The microbial grow...

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Bibliografische gegevens
Gepubliceerd in:Korean J Food Sci Anim Resour
Hoofdauteurs: Yim, Dong-Gyun, Jo, Cheorun, Kim, Hyun Cheol, Seo, Kang Seok, Nam, Ki-Chang
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Korean Society for Food Science of Animal Resources 2016
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Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4869548/
https://ncbi.nlm.nih.gov/pubmed/27194930
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.2.215
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