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Combined effects of marinating and γ-irradiation in ensuring safety, protection of nutritional value and increase in shelf-life of ready-to-cook meat for immunocompromised patients

NutritionFood IrradiationAllergyDietary ExposureNutritional ValueFood PreservationReady-to-cook MeatImmunocompromised PatientsFood QualityPublic HealthMeat QualityFood SafetyHealth Sciences