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: | , , , , , |
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Format: | Article |
Language: | fas |
Published: |
Shahid Sadoughi University of Medical Sciences
2017-09-01
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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 |