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
Figure 1
Effects of irradiation dose and O2 and CO2 levels in packages on TBARS values of ready-to-cook meatballs during storage at 3°C. Error bars represent standard deviations.