RADIATION PROCESSING OF MEATS - A TIME-TEMPERATURE RELATIONSHIP FOR HEAT-ENZYME INACTIVATION OF RADIATION-STERILIZED BEEF AND PORK

被引：8

作者：

CHIAMBALERO, CJ

JOHNSON, DA

DRAKE, MP

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1959年 / 7卷 / 11期

关键词：

D O I：

10.1021/jf60105a008

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

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页码：782 / 784

页数：3

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