Irradiated foods can be detected by thermoluminescence (TL) of contaminating minerals. Altogether about 300 lots of herbs, spices, berries, mushrooms and seafood were studied by the TL method. Irradiated herbs and spices were easily differentiated from unirradiated ones two years after irradiation o
Thermoluminescence of foods: Origins and implications for detecting irradiation
β Scribed by D.C.W. Sanderson; C. Slater; K.J. Cairns
- Book ID
- 108046183
- Publisher
- Elsevier Science
- Year
- 1989
- Weight
- 951 KB
- Volume
- 34
- Category
- Article
- ISSN
- 1359-0197
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