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AbstractAbstract
[en] Chilled, vacuum-packed New Zealand lamb loins have been irradiated at doses between 1-8 kGy. The report outlines the methods used and provides dosimetry details. An appendix summarises the results of a taste trial conducted on the irradiated meat by the Meat Industry Research Institute of New Zealand. This showed that, even at 1 kGy, detectable flavours were induced by the radiation treatment
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Apr 1985; 24 p; 4 refs; 6 figs; 6 tables.
Record Type
Report
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