الفهرس 
SummaryOnly 14 pages are availabe for public view
 |  | from | 180 |  |  |
| | | from | 180 | | |
Abstract
In this present study, the effect of ionizing radiation on the preservation characteris of buffalo meat steaks and its pastirma product was investigated. Samples were exposed to different does og gamma rays at levels of 0.0, 2.5, 5.0 and 7.5 kgy. After tratment, meat steaks were stored in refregerator at 4+1 c, while pastrima samples stored at room temperature.