Use of mild irradiation doses to control pathogenic bacteria on meat trimmings for production of patties aiming at provoking minimal changes in quality attributes
The objectives of the present work were to assess the use of moderate doses of gamma irradiation (2 to 5 kGy)and to reduce the risk of pathogen presence without altering the quality attributes of bovine trimmings and of patties made of irradiated trimmings. Microbiological indicators (coliforms,Pseu...
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| Autres auteurs: | , , , , , , , , |
| Format: | article |
| Langue: | anglais |
| Publié: |
2014
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| Accès en ligne: | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=30818 |
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