Monitoring of the Concentration of Volatile Organic Compounds in Beef Meat after Radiation Processing with Accelerated Electrons

V. S. Ipatova,U. A. Bliznyuk,P. Yu. Borshchegovskaya,T. A. Bolotnik,A. D. Nikitchenko,A. P. Chernyaev,I. A. Rodin

Inorganic Materials（2025）

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Key words

radiation processing of food products,beef,electron accelerator,headspace analysis,gas chromatography–mass spectrometry (GC-MS),volatile organic compounds,smell

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