Yan, H J <br/><br/>
Effects of dietary functional ingredients and packaging methods on sensory characteristics and consumer acceptance of irradiated turkey breast meat.  [electronic resource] 

 -  Poultry science  Aug 2006 
 - 1482-9 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>0032-5791 
<br/><br/><label>Standard No.: </label>10.1093/ps/85.8.1482  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Antioxidants--administration & dosage<br/>Consumer Behavior<br/>Dose-Response Relationship, Radiation<br/>Food Irradiation--adverse effects<br/>Food Packaging--methods<br/>Humans<br/>Linoleic Acids, Conjugated--administration & dosage<br/>Meat--radiation effects<br/>Odorants--analysis<br/>Oxidation-Reduction<br/>Oxygen--metabolism<br/>Selenium--administration & dosage<br/>Taste<br/>Turkeys<br/>Vacuum<br/>Vitamin E--administration & dosage