Effect of the cooking processing of meat products on the passage of Cs137 into the finished dish
Pakulo, A.G.; Repina, E.G.
Gigiena i Sanitariia 1: 96-97
1974
ISSN/ISBN: 0016-9900 PMID: 4435392 Document Number: 72758
Document emailed within 1 workday
Related Documents
Braeckman, L.; Ronsse, F.; Pieters, J.G. 2007: Modelling heat and mass transfer during the industrial processing of meat products Communications in Agricultural and Applied Biological Sciences 72(1): 109-113Kaliagina, S.Iu. 2008: Development of growth medium from meat processing waste products and assessment of its properties Zhurnal Mikrobiologii Epidemiologii i Immunobiologii 2008(3): 91-94
Ivanov, N.; Popova, E.; Iskrenova, E. 1995: Determination of some bioactive substances in cosmetic products and half--finished products Folia Medica 37(4a Suppl): 24
Dahl, C.A.; Matthews, M.E. 1979: Hospital cook/chill foodservices systems. Effect of end temperature of initial cooking on yield and moisture of beef loaf during processing Journal of the American Dietetic Association 75(1): 34-36
Takács, J.; Simonffy, Z.; Janscó, H.E. 1974: Biological residues in meat and meat products in Hungary in the calendar year 1972 Acta Veterinaria Academiae Scientiarum Hungaricae 24(4): 403-405
King-Brink, M.; Sebranek, J.G. 1993: Combustion method for determination of crude protein in meat and meat products: collaborative study Journal - Association of Official Analytical Chemists 76(4): 787-793
Sovov, D.; Kunev, Z. 1974: Moulds in meat and preserved meat products during freeze storage Veterinarno-Meditsinski Nauki 11(8): 84-91
Safronova, A.M. 1983: Determination of the maximum feasible proportion in the substitution of meat substances by protein isolates in combined meat products Voprosy Pitaniia 6: 33-37
Markin, A.V. 1978: Effect of gastric juice and thermal and mechanical processing of meat on the viability of the cysticerci of Taeniarhynchus Meditsinskaia Parazitologiia i Parazitarnye Bolezni 47(1): 101-105
Zahra, M.K.; Helmy, Z.A.; Musleh, R.M. 1985: Bacteriological flora of meat and meat products Zentralblatt für Mikrobiologie 140(1): 55-58
Zawadzka, T.; Mazur, H. 1985: Hygienic evaluation of food products with regard to the levels of harmful metals. II. Meat and dairy products, confectioneries and wines Roczniki Panstwowego Zakladu Higieny 36(6): 438-446
Alban, M.N.L.; Eren, O.S.; Paelinck, H.; Berckmans, D. 2008: Existence of non-uniformity in 3d spatio-temporal distribution of airspace and product temperatures inside meat cooking chambers Communications in Agricultural and Applied Biological Sciences 73(1): 91-95
Anderson, S. 2007: Determination of fat, moisture, and protein in meat and meat products by using the FOSS Food Scan Near-Infrared Spectrophotometer with FOSS Artificial Neural Network Calibration Model and Associated Database: collaborative study Journal - Association of Official Analytical Chemists 90(4): 1073-1083
Bazarova, E.L.; Osherov, I.S.; Roslyĭ, O.F.; Tarmakovskaia, L.Ia. 2013: Individual and group occupational risk evaluation in metallizers in the process of covering titanium half-finished products with aluminum Meditsina Truda i Promyshlennaia Ekologiia 2013(1): 18-21
Chruściel, H. 1975: Effect of toxic environmental products on the formation of leukoplakia in workers of zinc and lead processing plants Czasopismo Stomatologiczne 28(1): 103-110
Despres, P. 1983: Data processing and meat inspection Schweizer Archiv für Tierheilkunde 125(3): 111-118
Reuter, G. 1986: Hygiene of meat production and processing Zentralblatt für Bakteriologie Mikrobiologie und Hygiene. Serie B Umwelthygiene Krankenhaushygiene Arbeitshygiene Praventive Medizin 183(1): 1-22
Gray, D.; LeVanseler, K.; Meide, P.; Waysek, E.H. 2007: Evaluation of a method to determine flavonol aglycones in Ginkgo biloba dietary supplement crude materials and finished products by high-performance liquid chromatography: collaborative study Journal - Association of Official Analytical Chemists 90(1): 43-53
Donovan, P.D.; Corvari, V.; Burton, M.D.; Rajagopalan, N. 2007: Effect of stopper processing conditions on moisture content and ramifications for lyophilized products: comparison of "low" and "high" moisture uptake stoppers PDA Journal of Pharmaceutical Science and Technology 61(1): 51-58
Andreeva, N.G. 1975: Health education among the workers of meat-processing industry and cattle breeders Sovetskoe zdravookhranenie 1975(9): 27-31