Effect of Electron Beam Irradiation on Microbiological Safety and Quality of Chilled Poultry Meat from Kazakhstan

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Bibliographische Detailangaben
Veröffentlicht in:	Processes vol. 13, no. 7 (2025), p. 2267-2287
1. Verfasser:	Raushangul, Uazhanova
Weitere Verfasser:	Ulbala, Tungyshbayeva, Sungkar, Nurdaulet, Almas, Zhanbolat, Yusof Yus Aniza, Shakhsanam, Seksenbay, Danko, Igor, Zamzagul, Moldakhmetova
Veröffentlicht:	MDPI AG
Schlagworte:	Kazakhstan Electron beams Shelf life Food safety Pathogens Food products Food contamination & poisoning Salmonella Meat processing industry Physicochemical properties Aerobic microorganisms Meat products Antibacterial activity Food processing Food irradiation Energy consumption Radiation Climate change Evaluation Listeria Raw materials Meat industry Poultry Meat production Food contamination Anaerobic microorganisms Microorganisms Radiation dosage Electron irradiation
Online-Zugang:	Citation/Abstract Full Text + Graphics Full Text - PDF
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