OUR EXPERIENCES GAINED BY APPLICATION OF THE GAMMA-RAYS IN THE INDUSTRY OF THE FOOD-STUFFS (in Yugoslavian)
Journal Article
·
· Nova Proizvodnja
OSTI ID:4049325
BS>Preservation of foodstuffs with gamma radiation is discussed. By irradiating pork, veal, and poultry meat with glutamate (0.5% solution), the meat can be stored at 1 to 2 deg C for a period of 3 to 6 weeks. Frankfurter sausages, liver pie, and beef may be stored under the same conditions for 20 days. Vegetables may be stored even longer under the same temperature conditions and at lower dosages (3000 to 300,000 rep). A discussion is also presented on the industrial preservation of those foods which can be preserved by doses of 0.25 Wh/ kg and under. (N.W.R.)
- Research Organization:
- Kmetijski Institut "Boris Kidric," Ljubljana, Yugoslavian
- NSA Number:
- NSA-15-023813
- OSTI ID:
- 4049325
- Journal Information:
- Nova Proizvodnja, Journal Name: Nova Proizvodnja Vol. Vol: 11
- Country of Publication:
- Country unknown/Code not available
- Language:
- Yugoslavian
Similar Records
EXPERIENCES GAINED FROM THE APPLICATION OF $gamma$-RADIATION IN THE FOOD INDUSTRY
THE EFFECT OF NUCLEAR EXPLOSIONS ON MEAT AND MEAT PRODUCTS
PRESERVATION OF FOOD BY LOW-DOSE IONIZING ENERGY
Journal Article
·
Thu Dec 31 23:00:00 EST 1959
· Nova Proizvodnja
·
OSTI ID:4805943
THE EFFECT OF NUCLEAR EXPLOSIONS ON MEAT AND MEAT PRODUCTS
Technical Report
·
Sat Mar 31 23:00:00 EST 1956
·
OSTI ID:4304747
PRESERVATION OF FOOD BY LOW-DOSE IONIZING ENERGY
Technical Report
·
Sat Dec 31 23:00:00 EST 1960
·
OSTI ID:4058959