ShareInfluence of low-dose irradiation on the quality of fresh buffalo meat stored at 0-3 deg C.
Author(s) : NAIK G. N., PAUL P., CHAWLA S. P., SHERIKAR A. T., NAIR P. M.
Type of article: Article
Details
- Original title: Influence of low-dose irradiation on the quality of fresh buffalo meat stored at 0-3 deg C.
- Record ID : 1995-0971
- Languages: English
- Source: Meat Sci. - vol. 38 - n. 2
- Publication date: 1994
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Irradiation; Buffalo; Meat; Chilling; Organoleptic property
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Storage stability and sensory quality of washed...
- Author(s) : KULKARNI V. V., KOWALE B. N., KESAVA RAO V., MURTHY T. R. K.
- Date : 1993/05
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 30 - n. 3
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THE EFFECT OF SALT AND PHOSPHATE PREBLENDING OF...
- Author(s) : ANJANEYULU A. S. R., SHARMA N., KONDAIAH N.
- Date : 1990/10
- Languages : German
- Source: Fleischwirtschaft - vol. 70 - n. 10
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THE PRESERVATION OF MEATS USING IRRADIATION.
- Author(s) : EGAN A. F., WILLS P. A.
- Date : 1985
- Languages : English
- Source: CSIRO Food Res. Q. - vol. 45 - n. 3
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INFLUENCE OF RADURIZATION ON THE SENSORY PROPER...
- Author(s) : ZABIELSKI J.
- Date : 1981
- Languages : Polish
- Source: Med. weter. - vol. 37 - n. 12
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Effect of freezing, thawing and frozen storage ...
- Author(s) : ZIAUDDIN K. S., MAHENDRAKAR N. S., RAO D. N., AMLA B. L.
- Date : 1993
- Languages : English
- Source: Meat Sci. - vol. 35 - n. 3
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