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Effect of high-dose irradiation on quality characteristics of ready-to-eat chicken breast

โœ Scribed by Hyejeong Yun; Kyung Haeng Lee; Hyun Jung Lee; Ju Woon Lee; Dong Uk Ahn; Cheorun Jo


Book ID
116855766
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
111 KB
Volume
81
Category
Article
ISSN
0969-806X

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The usefulness of ionising radiation for the elimination of pathogenic bacteria in poultry meat has been well documented as have the e โ€ ects of this processing treatment on the nutritional status of the food, in particular, the vitamins. Unfortunately, much of the earlier research carried out on the