Investigations on the detection of irradiated food by measuring the viscosity of suspended spices and dried vegetables-Reference-Cited by-同舟云学术

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Investigations on the detection of irradiated food by measuring the viscosity of suspended spices and dried vegetables

Published:1990-01 Issue:5 Volume:36 Page:613-619
ISSN:1359-0197
Container-title:International Journal of Radiation Applications and Instrumentation. Part C. Radiation Physics and Chemistry
language:en
Short-container-title:International Journal of Radiation Applications and Instrumentation. Part C. Radiation Physics and Chemistry

Author:

Heide L.,Nürnberger E.,Bögl K.W.

Publisher

Elsevier BV

Subject

General Medicine

Reference12 articles.

1. Über einige Veränderungen von Weiβkohl in Abhängigkeit von der Dosierung ionisierender Strahlen;Buckenhuskes;Dt. Lebensmitt. Rundschau,1984

2. The viscosity of sols made from X-irradiated apple pectin;Dwight;J. Phys. Chem.,1938

3. Preliminary studies on the feasibility of an identification of some irradiated dry ingredients by viscosimetric measurements, 18;Farkas,1987

4. Further experiments on the detection of irradiation of dry food ingredients based on starch degradation, 19;Farkas,1988

5. Aftereffect in the degradation of cellulose and pectin by gamma rays;Glegg;Science, N.Y.,1956

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