TREATMENT OF MEATS WITH IONISING RADIATIONS .6. CHANGES IN QUALITY DURING STORAGE OF STERILISED RAW BEEF AND PORK

被引：23

作者：

COLEBY, B

INGRAM, M

SHEPHERD, HJ

机构：

来源：

关键词：

D O I：

10.1002/jsfa.2740120508

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：417 / &

共 26 条

[1] [Anonymous], 1980, RANK CORRELATION MET
[2] BATZER OF, 1959, FOOD TECHNOL-CHICAGO, V13, P501
[3] BRUNELET L, 1958, USAEC, P3690
[4] CAIN R. F., 1958, FOOD RES, V23, P603
[5] CAIN RF, 1956, FOOD TECHNOL-CHICAGO, V10, P537
[6] Coleby B., 1960, Journal of the Science of Food and Agriculture, V11, P61, DOI 10.1002/jsfa.2740110201
[7] INFLUENCE OF GAMMA RADIATION ON PROTEOLYTIC ENZYME ACTIVITY OF BEEF MUSCLE
DOTY, DM
WACHTER, JP
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1955, 3 (01) : 61 - 63
[8] PROTEOLYTIC ENZYME ACTIVITY IN IRRADIATION-STERILIZED MEAT
DRAKE, MP
GIFFEE, JW
RYER, R
HARRIMAN, H
[J]. SCIENCE, 1957, 125 (3236) : 23 - 23
[9] HANNAN R. S., 1959, Journal of the Science of Food and Agriculture, V10, P286, DOI 10.1002/jsfa.2740100506
[10] HUBER W, 1953, FOOD TECHNOL-CHICAGO, V7, P109