2002•Radiation Physics and ChemistryRequires access

Microbiological and biochemical characteristics of ground beef as affected by gamma irradiation, food additives and edible coating film

B. Ouattara, Martine Giroux, Rabah Yefsah, Wanda Smoragiewicz, Linda Saucier, J. Borsa, Monique Lacroix

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Key concepts: Ascorbic acid, TBARS, Food science, Shelf life, Chemistry, Lactic acid, Food preservation, Thiobarbituric acid

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Microbiological and biochemical characteristics of ground beef as affected by gamma irradiation, food additives and edible coating film — Research Paper | ScholarLens