IRRADIATION PRESERVATION STUDY ON BEIJING ROAST DUCK BY LOW DOSE
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IRRADIATION PRESERVATION STUDY ON BEIJING ROAST DUCK BY LOW DOSE
Journal of Radiation Research and Radiation ProcessingVol. 7, Issue 1, Pages: 51-56(1989)
作者机构:
1.北京师大低能核物理研究所,北京
(1).北京市卫生防疫站
(2).北京医大
(3).首都医学院
(4).北京食品研究所
(5).北京营养源研究所
(6).中科院生物物理所
作者简介:
基金信息:
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Wang Weiguo, Gu Yongbao, Li Fengmei, et al. IRRADIATION PRESERVATION STUDY ON BEIJING ROAST DUCK BY LOW DOSE. [J]. Journal of Radiation Research and Radiation Processing 7(1):51-56(1989)
DOI:
Wang Weiguo, Gu Yongbao, Li Fengmei, et al. IRRADIATION PRESERVATION STUDY ON BEIJING ROAST DUCK BY LOW DOSE. [J]. Journal of Radiation Research and Radiation Processing 7(1):51-56(1989)DOI:
IRRADIATION PRESERVATION STUDY ON BEIJING ROAST DUCK BY LOW DOSE
The irradiation technique combined with freezing has been used to control the microorganism in Beijing Roast Duck. Cobal-60 was chosen as γ-ray source. The absorbed dose was 2 kGy on an average. After irradiation, the microbe counts have reached the tolerable. Compared with untreated ducks, the irradiated ones showed no remarkable change in nutrition, chemistry, vitamin etc. It has been proved through tests that the irradiated frozen Beijing Roast Duck is wholesome.