The susceptibility of gammacyclodextrin (Schardinger dextrin) to ionizing radiation

The susceptibility of gammacyclodextrin (Schardinger dextrin) to ionizing radiation

Includes discussions; Illus., graphs; 14 ref.; Summary (En)

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Bibliographic Details
Main Authors: Al-Rawi, A.M., 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), 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, CARBOHYDRATES, IONIZING RADIATION, IRRADIATED FOODS, BIOCHIMIE, GLUCIDE, RADIATION IONISANTE, PRODUIT ALIMENTAIRE IRRADIE, BIOQUIMICA, CARBOHIDRATOS, RADIACION IONIZANTE, ALIMENTOS IRRADIADOS,
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Summary:Includes discussions; Illus., graphs; 14 ref.; Summary (En)

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