Keeping the quality of cows’ butter by γ-irradiation
This investigation aims to study the use of gamma irradiation for keeping the quality of cows’ butter. Fresh butter samples were exposed to gamma irradiation at doses of 0, 2.5 and 5 kGy followed by refrigerated storage and the effects of these treatments on the microbiological aspects and lipid cha...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2003-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/229 |