ShareShelf-life extension and sanitation of fresh pork loin by E-beam treatment.
Author(s) : GARCÍA-MÁRQUEZ I., CAMBERO M. I., ORDÓÑEZ J. A., et al.
Type of article: Article
Summary
The authors studied electron beam (E-beam) irradiation used to extend the shelf life of pork loin stored at 4°C. The shelf life was extended from 5 to 11 or 20 days.
Details
- Original title: Shelf-life extension and sanitation of fresh pork loin by E-beam treatment.
- Record ID : 30006641
- Languages: English
- Source: Journal of Food Protection - vol. 75 - n. 12
- Publication date: 2012/12
- DOI: http://dx.doi.org/10.4315/0362-028X.JFP-12-217
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