| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540041 | Food Chemistry | 2011 | 6 Pages |
Abstract
Based on the NMR spectral data of the irradiated beef samples: ⺠A trend toward an increase in the amount of saturated fatty acids was detected. ⺠A decrease in the amount of polyunsaturated fatty acids was established. ⺠An approach for estimation of the irradiation dose was proposed.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Rayna Stefanova, Stoyan Toshkov, Nikola V. Vasilev, Nikolay G. Vassilev, Ilko N. Marekov,