HIGHLIGHTS
- who: S.E. Luchsinger et al. from the progress (Kansas State UniversityAgricultural Experiment Station and Cooperative Extension Service) have published the paper: Sensory traits, color, and shelf life of low-dose irradiated beef steaks, in the Journal: (JOURNAL)
SUMMARY
Consumers are concerned ab out food-borne infections, and irradiation of meat produced under a program of good manufacturing processes can reduce this problem. The objective was to determine flavor, aroma, color, and shelf life of boneless beef steaks in one of two packaging systems (vacuum and/or PVC film) and exposed to two . . .
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