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Part II: Effects of gamma irradiation on lipid and cholesterol oxidation in mechanically deboned turkey meat
Part II: Effects of gamma irradiation on lipid and cholesterol oxidation in mechanically deboned turkey meat
2009
J. Farkas
E. Andrassy
L. Mészáros
J. Beczner
K. Polyák-Fehér
Ö. Gaál
V. K. Lebovics
A. Lugasi
Keywords:
Vitamin E
gamma irradiation
Chemistry
Food science
Radurization
ascorbic acid
Cholesterol
Irradiation
Correction
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