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Use of irradiation in combination with other treatments to improve the quality of precooked meals

1998

Desmonts, M.-H. | Pierrat, N. | Ingersheim, A. | Strasser, A. | Hasselmann, C.

AGROVOC Keywords
alimentos preparados analyse organoleptique calidad carne de pato color colour couleur duck meat irradiation lipid peroxidation organoleptic analysis ph prepared foods quality viande de canard vitaminas vitamine vitamins
Bibliographic information
ISSN 0074-1876
Publisher
IAEA
Other Subjects
Peroxidacion lipidica; Irradiacion; Analisis organoleptico; Qualite; Aliment prepare; Peroxydation des lipides
Language
English
Note
Summary (En)
ISBN
92-0-105096-8
Type
Summary; Conference; Directory
Source
Combination processes for food irradiation. Proceedings of the final research co-ordination meeting, Joint FAO/IAEA Div. of Nuclear Techniques in Food and Agriculture, Vienna (Austria).- Vienna (Austria): IAEA, 1998. Research Co-ordination Meeting of the Co-ordinated Research Programme on Irradiation in Combination with other Processes for Improving Food Quality,Research Co-ordination Meeting of the Co-ordinated Research Programme on Irradiation in Combination with other Processes for Improving Food Quality,Pretoria (South Africa),27 Feb - 3 Mar 1995.- ISBN 92-0-105096-8. p. 201-221
2002-08-15
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