Effects of electron-beam irradiation on the quality and shelf life of steamed crayfish
RADIATION TECHNOLOGY APPLICATION|更新时间:2025-03-03
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Effects of electron-beam irradiation on the quality and shelf life of steamed crayfish
“The latest research has found that electron beam irradiation can effectively extend the shelf life of steamed crayfish. At a dose of 6 kGy, the shelf life of stored crayfish at room temperature can reach 13 days.”
Journal of Radiation Research and Radiation ProcessingVol. 37, Issue 3, Pages: 37-43(2019)
作者机构:
1.农业农村部冷冻调理水产品加工重点实验室 厦门 361022
2.湖北省农业科学院农产品加工与核农技术研究所 武汉 430064
3.福建安井食品股份有限公司 厦门 361022
作者简介:
CHEN Dongqing (female) was born in May 1989, and obtained her master’s degree from Huazhong Agriculture University in July 2015, senior engineer. E-mail: 351609901@qq.com
LI Xin, associate professor, E-mail: leexin117@163.com
基金信息:
the Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs(KLRCAPP2018-07)
CHEN Dongqing,WANG Lan,XIONG Guangquan,et al.Effects of electron-beam irradiation on the quality and shelf life of steamed crayfish[J].Journal of Radiation Research and Radiation Processing,2019,37(03):37-43.
CHEN Dongqing,WANG Lan,XIONG Guangquan,et al.Effects of electron-beam irradiation on the quality and shelf life of steamed crayfish[J].Journal of Radiation Research and Radiation Processing,2019,37(03):37-43. DOI: 10.11889/j.1000-3436.2019.rrj.37.030401.
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