- Bài báo tạp chí
- Nhan đề: Effect of the Gamma Radiation Dose Rate on Psychrotrophic Bacteria, Thiobarbituric Acid Reactive Substances, and Sensory Characteristics of Mechanically Deboned Chicken Meat / Poliana P. Brito and others
Tác giả CN
| Poliana P. Brito |
Nhan đề
| Effect of the Gamma Radiation Dose Rate on Psychrotrophic Bacteria, Thiobarbituric Acid Reactive Substances, and Sensory Characteristics of Mechanically Deboned Chicken Meat / Poliana P. Brito and others |
Mô tả vật lý
| From p.337-342 |
Từ khóa tự do
| Food technology |
Từ khóa tự do
| Food irradiation, |
Từ khóa tự do
| Food quality, |
Tác giả(bs) CN
| Heliana Azevedo, |
Tác giả(bs) CN
| Katia M. V. A. B. Cipolli, |
Nguồn trích
| Journal of food science -
Số: 2
Tập: 76
Năm: 2011 |
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100 | |aPoliana P. Brito |
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245 | |aEffect of the Gamma Radiation Dose Rate on Psychrotrophic Bacteria, Thiobarbituric Acid Reactive Substances, and Sensory Characteristics of Mechanically Deboned Chicken Meat / |cPoliana P. Brito and others |
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300 | |aFrom p.337-342 |
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653 | |aFood technology |
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653 | |aFood irradiation, |
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653 | |aFood quality, |
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700 | |aHeliana Azevedo, |
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700 | |aKatia M. V. A. B. Cipolli, |
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773 | |tJournal of food science |d2011|v76|i2 |
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890 | |c1 |
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