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21Radiation chemistry of high protein foods irradiated at low temperature Radiation chemistry of high protein foods irradiated at low temperatureby Taub, I.A., FAO, Vienna (Austria). Joint FAO/IAEA Div. of Atomic Energy in Food and Agriculture eng, International Symposium on Food Preservation by Irradiation eng 21 Nov 1977 Wageningen (Netherlands), Kaprielian, R.A., Halliday, J.W., World Health Organization, Geneva (Switzerland) eng
Published AprTexto bibliotecaFAO IT -
22by Akoko, James M., Pelle, Roger, Lukambagire, A.S., Machuka, Eunice M., Nthiwa, D., Mathew, C., Fèvre, Eric M., Bett, Bernard K., Cook, Elizabeth A.J., Othero, D., Bonfoh, Bassirou, Kazwala, R.R., Shirima, G., Schelling, E., Halliday, J.E.B., Ouma, C.
Published 2021-04-23Journal Article bibliotecaCGIAR -
23by Benschop, J., Allan, K., Fayaz, A., Bastos, A.D.S., Collins-Emerson, J., Crump, J.A., Dobigny, G., El Azhari, M., El-Tras, W.F., Halliday, J., Koffi, S.K., Lindahl, Johanna F., Mgode, G., Moseley, M., Mubemba, B., Naicker, P., Rahelinirina, S., Rakotomanana, F., Rubbo, P.A.
Published 2016-12-03Poster bibliotecaCGIAR