Effect of the gamma radiation dose rate on psychrotrophic bacteria, Thiobarbituric acid reactive substances, and sensory characteristics of mechanically deboned chicken meat

• Autor(es): Pereira, José L
• Data: 2011
• Origem: Oasisbr
• Assunto(s): ANÁLISE SENSORIAL DE ALIMENTOS
• Tipo de Documento: Artigo científico
• Idioma: Inglês