FLAVOR AND TEXTURAL CHANGES IN RADAPPERTIZED CHICKEN AS AFFECTED BY IRRADIATION TEMPERATURE, NaCl AND PHOSPHATE ADDITIONS
- 1 July 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (4), 885-889
- https://doi.org/10.1111/j.1365-2621.1977.tb12629.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- Irradiated Meats . I. Storage Stability of Cooked and Raw MeatJournal of the American Dietetic Association, 1962
- Biochemistry Of Meat HydrationPublished by Elsevier ,1961
- The effects of irradiation on the quality of meat and poultryThe International Journal of Applied Radiation and Isotopes, 1959