There are a number of methods now available for the identification of a range of irradiated foods. Following successful evaluation in interlaboratory blind trials, five standard methods, based on thermoluminescence, electron spin resonance spectroscopy and the formation of hydrocarbons and cyclobuta
โฆ LIBER โฆ
Current aspects of food irradiation
โ Scribed by J. Farkas
- Publisher
- Elsevier Science
- Year
- 1996
- Tongue
- English
- Weight
- 70 KB
- Volume
- 48
- Category
- Article
- ISSN
- 0969-806X
No coin nor oath required. For personal study only.
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