COMPARATIVE EFFECTS OF ETHYLENE OXIDE, GAMMA IRRADIATION AND MICROWAVE TREATMENTS ON SELECTED SPICES
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1973.tb02102.x/fullpdf
Reference6 articles.
1. APHA., 1966 . "Recommended Methods for the Microbiological Examination of Foods.".
2. L.R. Jensen, 1954 . "Microbiology of Meats.".
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