داد, ولی

[ 1 ] - اثرات باریکه الکترونی بر میزان اکسیداسیون چربی در سوسیس

Introduction: Irradiation treatment is one of the best techniques to extend the shelf-life of meat, without emerging the nutritional properties and sensory quality of irradiated meat products.  However electron -beam  may cause transformations in foods but has been known as to the most easily-applied irradiation technique in food industries. Electron-beam irradiation is an environment...