照射肉類の炭化水素法による検知
書誌事項
- タイトル別名
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- Detection of irradiated meats by hydrocarbon method
- ショウシャニクルイ ノ タンカスイソホウ ニ ヨル ケンチ
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Meats, for example, lamb, razorback, wild duck and turkey were irradiated by gamma ray, and the amounts of hydrocarbons formed from fatty acids were measured. Since C20: 0 was found from wild duck and turkey, C1-18: 1 was recommended for internal standard. Good correlation was found between the amount of hydrocarbons and the doses of gamma irradiation. This study shows that such hydrocarbons induced after radiation procedure as C1, 7-16: 2, C8-17: 1, C1-14: 1and C15: 0 may make it possible to detect irradiated lamb, razorback, wild duck and turkey.
収録刊行物
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- 食品照射
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食品照射 40 (1-2), 7-10, 2005
日本食品照射研究協議会
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詳細情報 詳細情報について
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- CRID
- 1390282679536184192
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- NII論文ID
- 10016832061
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- NII書誌ID
- AN00117832
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- ISSN
- 18843611
- 03871975
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- NDL書誌ID
- 7721464
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可