Acta Vet. Brno 2019, 88: 481-486

https://doi.org/10.2754/avb201988040481

Pork meat quality after exposure to low (0.5 Gy) dose of gamma radiation

Petr Dvořák1, Katarína Beňová2, Dionýz Máté3, Martin Tomko2, Jana Doležalová1

1University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Gastronomy, Centre for Ionizing Radiation Application, Brno, Czech Republic
2University of Veterinary Medicine and Pharmacy in Kosice, Institute of Biology, Zoology and Radiobiology, Brno, Czech Republic
3University of Veterinary Medicine and Pharmacy in Kosice, Institute of Meat Hygiene and Technology Kosice, Slovak Republic

Received March 14, 2019
Accepted October 29, 2019

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  • ISSN 0001-7213 (printed)
  • ISSN 1801-7576 (electronic)

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