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Thesis
2006
COLLEGE OF VETERINARY AND ANIMAL SCIENCES-MANNUTHY,THRISSUR

Prevention of Food Adulteration Act (1954) as amended in 1998 has permitted irradiation at a dose rate of 2.5 to 4.5 kGy to control pathogenic microorganisms and to extend the shelf life of meat and meat products including poultry products. A study was conducted to evaluate the effect of low dose dose gamma irradiation on the various quality parameters of mince...

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