Structure of the Pigments of Precooked Irradiated Meats

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Bibliographische Detailangaben
Veröffentlicht in:	Nature 1965-07, Vol.207 (4996), p.489-491
Hauptverfasser:	TARLADGIS, BASIL G, EHTASHAN-UD-DIN, A. M. F
Format:	Artikel
Sprache:	eng
Schlagworte:	CHEMICAL REACTIONS COLOR Electron Spin Resonance Spectroscopy FOOD Food Irradiation GAMMA RADIATION Humanities and Social Sciences Industrial Applications Iron IRON COMPOUNDS ISOTOPE TECHNOLOGY LIPIDS MEAT MIXING multidisciplinary OXIDATION PHOTOMETRY PIGMENTS Pigments, Biological PORK PORPHYRINS PREPARATION PRESERVATION QUANTITY RATIO RADIATION DOSES RADIATION EFFECTS REACTION KINETICS Science Science (multidisciplinary) SPECTRA SPECTROMETERS Spectrophotometry SPIN STABILITY STERILIZATION THERMAL RADIATION VARIATIONS
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