The Effect of Radiation Sterilization on the Nutritive Value of Foods
- 1 September 1959
- journal article
- research article
- Published by Elsevier in Journal of Nutrition
- Vol. 69 (1) , 45-48
- https://doi.org/10.1093/jn/69.1.45
Abstract
The effect of irradiation at 2.8 million, 5.6 million, and 9.3 million rad levels on the amino acid composition of milk and beef was studied. It was found that glutamic acid, aspartic acid, serine and glycine were most seriously reduced by irradiation in both milk and beef.Keywords
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