Art

J-GLOBAL ID：201602270570533639   Reference number：16A0958839

Effects of (60)Co-γ Irradiation on Shelf Life and Sensory Quality of Braised Pieces of Chicken

(60)CO-Γ照射紅焼のシェルフライフおよびその官能品質への影響【JST・京大機械翻訳】

Author (5)： Guo Jun (College of Material Science and Chemical Engineering,Chizhou College; State Key Laboratory of Food Science and Technology) ,  Wu Xiaoshuo (College of Material Science and Chemical Engineering,Chizhou College) ,  Liu Tingguo (College of Material Science and Chemical Engineering,Chizhou College) ,  Huang Jingsong (College of Material Science and Chemical Engineering,Chizhou College) ,  Wang Xin (College of Material Science and Chemical Engineering,Chizhou College)
Material： Henong Xuebao  (Journal of Nuclear Agricultural Sciences)
Volume： 30  Issue： 3  Page： 502-508  Publication year： 2016 
JST Material Number： C2036A  ISSN： 1000-8551  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： In order to effectively probe ...

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Thesaurus term： industrial production ,  radiation sterilization ,  acid value ,  exposure radiation dose ,  freshness ,  optimum condition ,  microorganism ,  People's Republic of China ,  radioactive ray ,  peroxide value ,  *shelf life
Semi thesaurus term： 技術支援 ,  *官能特性 , 【Automatic Indexing@JST】

Author keywords (6)： irradiation ,  Braised Pieces of Chicken ,  sensory quality ,  peroxide value ,  acid value ,  TVB-N value

JST classification (2)： Animal aquatic foods  (FJ13020C) ,  Food quality  (FJ01040F)

Terms in the title (2)： シェルフライフ ,  官能品質