Some chemical changes in irradiated spices (caraway and cardamom)

Some chemical changes in irradiated spices (caraway and cardamom)

12 tables, graphs; 14 ref.; Summary (En)

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Bibliographic Details
Main Authors:	Bachman, S., 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), Witkowski, S., Zegota, A., World Health Organization, Geneva (Switzerland) eng
Format:	Texto biblioteca
Language:
Published:	Vienna (Austria) International Atomic Energy Agency Apr
Subjects:	FAO IAEA WHO, BIOCHEMISTRY, IRRADIATED FOODS, SPICES, CARDAMOMS, CARAWAY, CHEMICAL COMPOSITION, CHEMICAL REACTIONS, BIOCHIMIE, PRODUIT ALIMENTAIRE IRRADIE, EPICE, CARDAMOME, CARVI, BIOQUIMICA, ALIMENTOS IRRADIADOS, ESPECIAS, CARDAMOMO, ALCARAVEA, COMPOSITION CHIMIQUE, REACTION CHIMIQUE, COMPOSICION QUIMICA, REACCIONES QUIMICAS,
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