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The Freezing and Thawing of Water in Poultry Meat and Vegetables Irradiated by Electrons at Doses of 0·1–4 kGy
Dubini, B., Ferrante, L., Leonardi, M., Messina, G., Montecchia, F., Ponzi-Bossi, M.G.Volume:
63
Language:
english
Journal:
International Journal of Radiation Biology
DOI:
10.1080/09553009314552081
Date:
January, 1993
File:
PDF, 500 KB
english, 1993