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Original Article

The Freezing and Thawing of Water in Poultry Meat and Vegetables Irradiated by Electrons at Doses of 0·1–4 kGy

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Pages 687-692 | Received 29 Jun 1992, Accepted 17 Feb 1993, Published online: 03 Jul 2009

References

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  • Dubini B., Leonardi M., Messina G., Omarini S., Ponzi-Bossi M.G., Rustichelli F. Modifications induced by electron irradiation on the waterfreezing point in a biological tissue. Physica Medica 1990; VI: 93–95
  • Edwards J.C., Chapman D., Cramp W.A., Yatvin M.B. The effect of ionizing radiation on biomembrane structure and fusion. Progress in Biophysics and Molecular Biology 1984; 43: 71–93
  • Nesvadba P. Increased supercooling in irradiated food. International Journal of Food Science and Technology 1991; 26: 165–171

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