Effects of Gamma Irradiation on Physicochemical
and Sensory Properties of Cooked Beef Sausages
Roholla Ferdousi1, Vahid Ghasemzadeh-Mohammadi2, Soheil Eskandari3,
Parisa Mostashari1, Abdol-Samad Abedi4*, and Maryam Mahmoudzadeh5*
1Department of Food Science and Technology,
National Nutrition and Food Technology Research Institute,
Faculty of Nutrition Sciences and Food Technology,
Shahid Beheshti University of Medical Sciences, Tehran, Iran
2Department of Nutrition and Food Safety, School of Medicine,
Hamadan University of Medical Sciences, Hamadan, Iran
3Food and Drug Control Laboratories (FDCLs) – Food and Drug Laboratory
Research Center (FDLRC), Ministry of Health and Medical Education, Tehran, Iran
4Food and Nutrition Policy and Planning Research Department,
National Nutrition and Food Technology Research Institute,
Faculty of Nutrition Sciences and Food Technology,
Shahid Beheshti University of Medical Sciences, Tehran, Iran
5Nutrition Research Center and Department of Food Science and Technology,
Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
*Corresponding author:
This email address is being protected from spambots. You need JavaScript enabled to view it.; This email address is being protected from spambots. You need JavaScript enabled to view it.
[Download]
Ferdousi R et al. 2022. Effects of Gamma Irradiation on Physicochemical and Sensory
Properties of Cooked Beef Sausages. Philipp J Sci 151(6B): 2447–2457.
https://doi.org/10.56899/151.6B.10
