Effect of Gamma Irradiation on the Quality of Some Foods: Gamma irradiation and quality attributes of camel sausage and chicken burger
ISBN-13:
9783659145322
ISBN-10:
3659145327
Author:
Ashraf Mahdy Sharoba, Atef Mohamed Mohamed Mahdy, H. H. Kahlaf
Publication date:
2012
Publisher:
LAP LAMBERT Academic Publishing
Format:
Paperback
200 pages
Category:
Horticulture
,
Agricultural Sciences
,
Botany
,
Biological Sciences
FREE US shipping
Book details
ISBN-13:
9783659145322
ISBN-10:
3659145327
Author:
Ashraf Mahdy Sharoba, Atef Mohamed Mohamed Mahdy, H. H. Kahlaf
Publication date:
2012
Publisher:
LAP LAMBERT Academic Publishing
Format:
Paperback
200 pages
Category:
Horticulture
,
Agricultural Sciences
,
Botany
,
Biological Sciences
Summary
Effect of Gamma Irradiation on the Quality of Some Foods: Gamma irradiation and quality attributes of camel sausage and chicken burger (ISBN-13: 9783659145322 and ISBN-10: 3659145327), written by authors
Ashraf Mahdy Sharoba, Atef Mohamed Mohamed Mahdy, H. H. Kahlaf, was published by LAP LAMBERT Academic Publishing in 2012.
With an overall rating of 4.2 stars, it's a notable title among other
Horticulture
(Agricultural Sciences, Botany, Biological Sciences) books. You can easily purchase or rent Effect of Gamma Irradiation on the Quality of Some Foods: Gamma irradiation and quality attributes of camel sausage and chicken burger (Paperback) from BooksRun,
along with many other new and used
Horticulture
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $0.3.
Description
Irradiation, as a method of meat preservation, has excellent potential in the elimination of pathogenic and spoilage microorganisms from meat and meat products. Knowledge about effect of gamma irradiation on the shelf-life and quality attributes of camel sausage and chicken burger is important to maintain the microbiological safety of these meat products and extend their shelf-life. Camel meat is considered to be one of the toughest kinds of meat, and differs from beef in the higher content of connective tissue. Effect of gamma irradiation on chemical compositions, freshness tests, physicochemical, microbiological examination and sensory evaluation of camel sausage and chicken burger were evaluated in this book. Also gamma irradiation doses (1.5, 3 and 4.5 KGy) and cold preservation were evaluated in camel sausage and chicken burger.
We would LOVE it if you could help us and other readers by reviewing the book
Book review
Congratulations! We have received your book review.
{user}
{createdAt}
by {truncated_author}