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Effects of irradiation and storage on the physico-chemical and sensory properties of hamburgers enriched with lycopene

✍ Scribed by Ma. Dolores Selgas; Ma. Luisa García; Marta M. Calvo

Book ID
108827128
Publisher
John Wiley and Sons
Year
2009
Tongue
English
Weight
746 KB
Volume
44
Category
Article
ISSN
0950-5423

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## Abstract **Backround** The present study evaluated the quality of raw peanuts and pistachio nuts as a function of irradiation dose in order to determine dose levels causing minimal undesirable changes to these products. Physico‐chemical (colour, peroxide value, hexanal content, fatty acid compos