Radiation preservation of poultry meat
1987
Faw, R.E. | Chang Mei, T.Y.
This is a brief history and introduction to the technology of radiation food processing. The degree of international cooperation in the technology of radiation food processing is examined along with the international standards adopted for quality assurance in trade of irradiated food. In addition, two types of poultry treatment are described--low dose treatment for destruction of pathogens and extension of shelf life and high-dose treatment, or sterilization, permitting storage for years under ambient conditions.
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书目信息
Microbiology of poultry meat products / edited by F.E. Cunningham, N.A. Cox
出版者
SAGE Publications
其它主题
Quality standards
语言
英语
注释
Literature review.
类型
Monograph; Book; Journal Article; Text
2024-02-28
MODS