Radiation chemistry of high protein foods irradiated at low temperature

Radiation chemistry of high protein foods irradiated at low temperature

Includes discussion; 3 tables, graphs; 24 ref.; Summary (En)

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Bibliographic Details
Main Authors: 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
Format: Texto biblioteca
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Published: Vienna (Austria) International Atomic Energy Agency Apr
Subjects:FAO IAEA WHO, BIOCHEMISTRY, COLD, IRRADIATED FOODS, FOODS, STERILIZING, PROTEINS, BIOCHIMIE, FROID, PRODUIT ALIMENTAIRE IRRADIE, PRODUIT ALIMENTAIRE, STERILISATION (GERMES), PROTEINE, BIOQUIMICA, FRIO, ALIMENTOS IRRADIADOS, ALIMENTOS, ESTERILIZACION, PROTEINAS,
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