Effect of different radiation dose levels on the lipid oxidation, microbiological quality and some physical characteristics of pre-cooked pork loin
Pre-cooked pork loin, 1 cm thick and vacuum packed, were subjected to different gamma radiation dose levels of 0, 2.8, 3.8 and 4.8 Megarads. The control (0 Mrad) was stored at -4 °C while the irradiated samples were stored at 5±2°C. Storage period was 31 days. Objective testsl like measurement of pe...
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| Format: | Thesis |
| Language: | English |
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1969.
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