Detection of irradiated ingredients included in low quantity in non-irradiated food matrix. 2. ESR analysis of mechanically recovered poultry meat and TL analysis of spices

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 10, 2005, Pages 3774-3778

  Marchioni, Eric ^a   Horvatovich, Pèter ^a   Charon, Helene ^a   Kuntz, Florent ^b  

^a UNIVERSITÉ DE STRASBOURG   (France)

^b Aérial ^*  (France)

Author keywords

Detection of irradiated foods; ESR; Food irradiation; Ingredient; Mechanically recovered meat; Spices; Thermoluminescence

Indexed keywords

ANIMAL; ARTICLE; ELECTRON SPIN RESONANCE; FOOD IRRADIATION; POULTRY; SALMON; SPICE; THERMOLUMINESCENCE DOSIMETRY;

ANIMALS; ELECTRON SPIN RESONANCE SPECTROSCOPY; FOOD IRRADIATION; POULTRY; SALMON; SPICES; THERMOLUMINESCENT DOSIMETRY;

EID: 20844453435     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0481002     Document Type: Article

References (9)

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6. Marchioni, E.; Horvatovich, P.; Ndiaye, B.; Kuntz, F. Detection of irradiated ingredients included in low amounts in non-irradiated food matrix. 1. Mechanically recovered poultry meat included in culinary preparations. J. Agric. Food Chem. 2005, 53, 3769-3773.
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