Survey the effects of electron beam irradiation on chemical quality and sensory properties on ostrich meat
Introduction: Irradiation of intervention strategies in order to effectively control food-borne pathogens are microorganisms that reduce microbial load and increase the shelf-life. Methods: In this study, ostrich meat with electron beam 1.5, 3 and 5 kGy doses treated and were stored in temperature...
| 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-10-1499-1&slc_lang=en&sid=1 |