The Freezing and Thawing of Water in Poultry Meat and Vegetables Irradiated by Electrons at Doses of 0·1-4 kGy

Author: Dubini B.   Ferrante L.   Leonardi M.   Messina G.   Montecchia F.   Ponzi-Bossi M.G.  

Publisher: Informa Healthcare

ISSN: 1362-3095

Source: International Journal of Radiation Biology, Vol.63, Iss.6, 1993-06, pp. : 687-692

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