Preservation of potatoes and onions by irradiation and chemical treatments: a status report

Preservation of potatoes and onions by irradiation and chemical treatments: a status report

Includes discussion; 7 tables, photographs; 9 ref.; Summary (En)

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Bibliographic Details
Main Authors: Sekhavat, 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), Zare, Z., Kudva, M.G., Chopra, K.L., Shariat Panahi, J.M., World Health Organization, Geneva (Switzerland) eng
Format: Texto biblioteca
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Published: Vienna (Austria) International Atomic Energy Agency Apr
Subjects:FAO IAEA WHO, CHEMICAL REACTIONS, FOODS, PRESERVATION, ONIONS, POTATOES, SPROUTING, ROTS, DRYING, REACTION CHIMIQUE, PRODUIT ALIMENTAIRE, OIGNON, POMME DE TERRE, REACCIONES QUIMICAS, ALIMENTOS, PRESERVACION, CEBOLLA, PAPA, POUSSEE, POURRITURE, SECHAGE, BROTACION, PODREDUMBRES, SECADO,
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