Safe cured meat using gamma radiation: Effects on spores of Clostridium sporogenes and technological and sensorial characteristics of low nitrite cooked ham
Douglas Roberto Guimarães Silva, Gabriela B. S. Haddad, Ana P. de Moura, Poliana Mendes de Souza, Alcinéia de Lemos Souza Ramos, David Hopkins, Eduardo Mendes Ramos, Eduardo Mendes Ramos
Topics & Concepts
Clostridium sporogenesNitriteFood scienceSodium nitriteChemistryOdorGamma irradiationSporeIrradiationClostridiumBotanyBiologyBacteriaNitrateOrganic chemistryGeneticsNuclear physicsPhysicsRadiation Effects and DosimetryMeat and Animal Product QualityListeria monocytogenes in Food Safety