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Effect of Gamma Irradiation on the Quality of Some Foods

 

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  • Product 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
SKU :COC44012
AuthorAtef Mohamed Mohamed Mahdy,Ashraf Mahdy Sharoba and El- Desouky, A.I. - Kahlaf, H. H.
LanguageEnglish
BindingPaperback
Number of Pages200
Publishing Year2012-05-31T00:00:00.000
ISBN978-3659145322
Edition1 st
Book TypeAgriculture & farming
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-06-08 00:00:00