Publication | Closed Access
The effect of irradiation of fresh pork loins on the protein quality and microbiological changes in aerobically—or vacuum-packaged
11
Citations
5
References
2002
Year
Meat PackagingFood ContaminantFood MicrobiologyFood PreservationProtein QualityAlternative Protein SourceMicrobiologyMicrobiological ChangesFresh Pork LoinsFood QualityPublic HealthMeat QualityFood SafetyHealth Sciences
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