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Radiation Treatment of Foods: I. Radurization of Fresh Eviscerated Poultry

Radurization processing of fresh eviscerated poultry has been microbiologically studied. The recommended dose of 0.5 Mrads extended the shelf life at 5 C by approximately 14 days. This treatment also effected a 10 and 11 log reduction in the number of viable Salmonella species and Staphylococcus aur...

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Detalhes bibliográficos
Main Authors: Idziak, Edmund S., Incze, Kalman
Formato: Artigo
Idioma:Inglês
Publicado em: 1968
Assuntos:
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC547589/
https://ncbi.nlm.nih.gov/pubmed/5664122
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