The effect of electron beam irradiation on lipid oxidation in sausages
Introduction: Irradiation treatment is one of the best techniques to extend the shelf-life of meat, without emerging the nutritional properties and sensory quality of irradiated meat products. However electron -beam may cause transformations in foods but has been known as to the...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | fas |
| Published: |
Shahid Sadoughi University of Medical Sciences
2017-09-01
|
| Series: | Toloo-e-behdasht |
| Subjects: | |
| Online Access: | http://tbj.ssu.ac.ir/browse.php?a_code=A-10-1444-2&slc_lang=en&sid=1 |