Radiation Processing of Meats, A Time-Temperature Relationship for Heat-Enzyme Inactivation of Radiation-Sterilized Beef and Pork
- 1 November 1959
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 7 (11), 782-784
- https://doi.org/10.1021/jf60105a008