Effect of Gamma Irradiation on the Quality of Some Foods: Gamma irradiation and quality attributes of camel sausage and chicken burger - Image 1

£54.00

LAP Lambert Academic Publishing Effect of Gamma Irradiation on the Quality of Some Foods: Gamma irradiation and quality attributes of camel sausage and chicken burger

Name: Effect of Gamma Irradiation on the Quality of Some Foods: Gamma irradiation and quality attributes of camel sausage and chicken burger
Brand: LAP Lambert Academic Publishing
Price: 54.0 GBP
Availability: InStock

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Description

Irradiation, as a method of meat preservation, has excellent potential in the elimination of pathogenic and spoilage microorganisms from meat and meat products. Knowledge about effect of gamma irradiation on the shelf-life and quality attributes of camel sausage and chicken burger is important to maintain the microbiological safety of these meat products and extend their shelf-life. Camel meat is considered to be one of the toughest kinds of meat, and differs from beef in the higher content of connective tissue. Effect of gamma irradiation on chemical compositions, freshness tests, physicochemical, microbiological examination and sensory evaluation of camel sausage and chicken burger were evaluated in this book. Also gamma irradiation doses (1.5, 3 and 4.5 KGy) and cold preservation were evaluated in camel sausage and chicken burger.

Product Specifications

Brand: LAP Lambert Academic Publishing
Format: paperback
ASIN: 3659145327
Category: Books > Subjects > Children's Books > Activities, Crafts & Games > Crafts & Hobbies > Cookery
Domain: Amazon UK
Release Date: 31 May 2012
Listed Since: 05 June 2012

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LAP Lambert Academic Publishing Effect of Gamma Irradiation on the Quality of Some Foods: Gamma irradiation and quality attributes of camel sausage and chicken burger

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