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The Scientific World Journal
Volume 2012, Article ID 274219, 7 pages
http://dx.doi.org/10.1100/2012/274219
Research Article

Effects of Irradiation Dose and O2 and CO2 Concentrations in Packages on Foodborne Pathogenic Bacteria and Quality of Ready-to-Cook Seasoned Ground Beef Product (Meatball) during Refrigerated Storage

Food Engineering Department, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey

Received 4 October 2011; Accepted 7 December 2011

Academic Editors: R. AbuSabha, S.-J. Ahn, H. Chen, and P. Janssen

Copyright © 2012 Gurbuz Gunes et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Gurbuz Gunes, Neriman Yilmaz, and Aylin Ozturk, “Effects of Irradiation Dose and O2 and CO2 Concentrations in Packages on Foodborne Pathogenic Bacteria and Quality of Ready-to-Cook Seasoned Ground Beef Product (Meatball) during Refrigerated Storage,” The Scientific World Journal, vol. 2012, Article ID 274219, 7 pages, 2012. https://doi.org/10.1100/2012/274219.