TREATMENT OF MEATS WITH IONISING RADIATIONS .11. CHANGES IN TEXTURE OF MEAT

被引：11

作者：

BAILEY, AJ

RHODES, DN

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1964年 / 15卷 / 07期

关键词：

D O I：

10.1002/jsfa.2740150712

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：504 / &

共 13 条

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[2]

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[3]

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[5]

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[6]

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[7]

EBERT M, 1963, 2 P INT C RAD RES, P89

[8] THE ACTION OF X-RAYS (200 KV) AND GAMMA-RAYS (60CO) ON DILUTE AQUEOUS SOLUTIONS OF CERIC SALTS [J].

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WEISS, J .

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[9]

KIRN JF, 1956, J FOOD TECHNOL, V10, P601

[10] TREATMENT OF MEATS WITH IONISING RADIATIONS .8. PH, WATER-BINDING CAPACITY AND PROTEOLYSIS OF IRRADIATED RAW BEEF AND PORK DURING STORAGE, AND ATP-ASE ACTIVITY OF IRRADIATED RABBIT MUSCLE [J].

LAWRIE, RA ;

BENDALL, JR ;

COLEBY, B ;

SHARP, JG .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1961, 12 (11) :742-&

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