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Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers, considering food safety, shelf-life, and sensory quality

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Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers, considering food safety, shelf-life, and sensory quality

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Carcel Carrión, JA.; Benedito Fort, JJ.; Cambero, M.; M. C. CABEZA; Ordóñez, J. (2015). Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers, considering food safety, shelf-life, and sensory quality. Food and Bioproducts Processing. 96:133-144. doi:10.1016/j.fbp.2015.07.006.

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Título: Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers, considering food safety, shelf-life, and sensory quality
Autor:
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] The present work was carried out to model the effect of E-beam treatment on the safety,shelf-life and sensory attributes of two poultry products, steaks and hamburgers, and tooptimize the radiation treatment. The ...[+]
Palabras clave: Radiation , Salmonella , Appearance , Color , Objective function , Constrainta
Derechos de uso: Reserva de todos los derechos
Fuente:
Food and Bioproducts Processing. (issn: 0960-3085 ) (eissn: 1744-3571 )
DOI: 10.1016/j.fbp.2015.07.006
Editorial:
Elsevier
Versión del editor: https://dx.doi.org/10.1016/j.fbp.2015.07.006
Patrocinador:
Spanish Ministry of Economy and Competitiveness CSD2007-00016
Spanish Ministry of Economy and Competitiveness AGL 2010-19158
Tipo: Artículo

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