The Freezing and Thawing of Water in Poultry Meat and...

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.
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
63
Language:
english
Journal:
International Journal of Radiation Biology
DOI:
10.1080/09553009314552081
Date:
January, 1993
File:
PDF, 500 KB
english, 1993
Conversion to is in progress
Conversion to is failed