Publication result detail
Dekontamination of Radiocesium in Meat
KÁBELOVÁ, B.
Original Title
Dekontamination of Radiocesium in Meat
English Title
Dekontamination of Radiocesium in Meat
Type
Paper in proceedings (conference paper)
Original Abstract
The effects of salting and of pickle-curing on a decrease in the cesium-nuklides incorporated in red-deer meat and pork were investigated in a depandence on a sort and on a technology of process for decontamination. We aimed to optimum of process. It is possible, to reduce the quantity of radiocesium on 10% of initial value, what was found.
English abstract
The effects of salting and of pickle-curing on a decrease in the cesium-nuklides incorporated in red-deer meat and pork were investigated in a depandence on a sort and on a technology of process for decontamination. We aimed to optimum of process. It is possible, to reduce the quantity of radiocesium on 10% of initial value, what was found.
Keywords
cesium, meat
Key words in English
cesium, meat
Authors
KÁBELOVÁ, B.
Released
01.09.1999
Publisher
FCH VUT
Location
Brno
ISBN
80-214-1371-9
Pages from
109
Pages to
109
Pages count
1
BibTex
@inproceedings{BUT8389,
author="Božena {Kábelová}",
title="Dekontamination of Radiocesium in Meat",
year="1999",
number="1.",
pages="109--109",
publisher="FCH VUT",
address="Brno",
isbn="80-214-1371-9"
}