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DeBruyn, I.N. (2003) Commercial application of high-dose irradiation to produce shelf-stable meat products, Part 2. Practical aspects of maintaining product at temperatures of between –20?C and –40?C during large scale irradiation. Radiation Processing for Safe, Shelf- Stable and Ready to Eat Food, Proceedings of a Final Research Co-Ordination Meeting, Montreal, 10-14 July 2000, IAEA-TECDOC-1337, International Atomic Energy Agency (IAEA), Vienna, 124-131.

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