Chemical and biological methods for the identification of irradiated foodstuffs
- 1 February 1995
- journal article
- Published by Emerald Publishing in Nutrition & Food Science
- Vol. 95 (1) , 4-11
- https://doi.org/10.1108/00346659510076486
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.Keywords
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