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Articles by keyword meat products
Substantiation of the optimal range of radiation levels during processing of meat products with ionizing radiation by studying changes in its quality and safety indicators

S.V. Kuzmin1, O.V. Esaulova2, N.V. Moshenskaya3, V.N. Rusakov4, I.E. Gorina5

1–5 FBES «F.F. Erisman Federal Scientific Center of Hygiene» of the Federal service for surveillance on consumer rights protect ion and human well-being (Mytishchi, Moscow Region, Russia)
3,5 LLC «MIP «F.F. Erisman Scientific and Production Center» (Tula, Russia)
1 fncg@fncg.ru, 2 esaulova.ov@fncg.ru, 3 moschenskaya.nv@fncg.ru, 4 rusakov.vn@fncg.ru, 5 gorina.ie@fncg.ru