Effect of low‐dose irradiation (radurization) on the shelf life of beefburgers stored at 3oC
- 1 April 1985
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 20 (2), 145-154
- https://doi.org/10.1111/j.1365-2621.1985.tb01912.x
Abstract
No abstract availableKeywords
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