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2002•Radiation Physics and ChemistryRequires access

Improvement of shelf stability and processing properties of meat products by gamma irradiation

Myung‐Woo Byun, Ju-Woon Lee, Hong‐Sun Yook, Kyong‐Haeng Lee, Hee‐Yun Kim

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Key concepts: Food science, Shelf life, Lipid oxidation, Chemistry, Gamma irradiation, Loin, Irradiation, Emulsion

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