Пресни свински пържоли са потапяни за абсорбция на 0, 5 натриев триполифосфат, 550ppt натриев аскорбат или 0, 1 калиев сорбат преди облъчване /1, 0 KGy/. Нетретирани свински пържоли, облъчени и необлъчени , са използвани като контроли.
Physicochemical and sensory qualities of fresh pork chops as affected by phosphate, ascorbate or sorbate dipping prior to irradiation. 1996 с. 1281-1284 : ил.
Physicochemical and sensory qualities of fresh pork chops as affected by phosphate, ascorbate or sorbate dipping prior to irradiation. 1996 с. 1281-1284 : ил.
(1996) Physicochemical and sensory qualities of fresh pork chops as affected by phosphate, ascorbate or sorbate dipping prior to irradiation, с. 1281-1284 : ил.
(1996). Physicochemical and sensory qualities of fresh pork chops as affected by phosphate, ascorbate or sorbate dipping prior to irradiation. с. 1281-1284 : ил.
Physicochemical and sensory qualities of fresh pork chops as affected by phosphate, ascorbate or sorbate dipping prior to irradiation. 1996. p. с. 1281-1284 : ил.
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