Irradiation pasteurization of bovine muscle
The effect of pasteurizing dose levels of irradiation on the lipid and protein fractions of raw bovine muscle was studied by chemical amalysis and taste panel evaluation. The following storage conditions were evaluated: (a) Long term anaerobic storage at 39°F (b) Short term aerobic storage at 39°...
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| Language: | English |
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University of British Columbia
2011
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| Online Access: | http://hdl.handle.net/2429/34168 |