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Chemical and biological methods for the identification of irradiated foodstuffs

Chemical and biological methods for the identification of irradiated foodstuffs Irradiating food can reduce the incidence of food borne diseases and extend its shelf life. Provides a summary of the different methods of irradiating food and their effects. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

Chemical and biological methods for the identification of irradiated foodstuffs

Nutrition & Food Science , Volume 95 (1): 8 – Feb 1, 1995

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References (29)

Publisher
Emerald Publishing
Copyright
Copyright © 1995 MCB UP Ltd. All rights reserved.
ISSN
0034-6659
DOI
10.1108/00346659510076486
Publisher site
See Article on Publisher Site

Abstract

Irradiating food can reduce the incidence of food borne diseases and extend its shelf life. Provides a summary of the different methods of irradiating food and their effects.

Journal

Nutrition & Food ScienceEmerald Publishing

Published: Feb 1, 1995

Keywords: Food; Radiation

There are no references for this article.