1. 1) Schwimmer, S., Burr, H. K., Harrington, W. O. and Weston, W. J., Gamma Irradiation of Potatoes: Effects on Sugar Content, Chip Color, Germination, Greening, and Susceptibility to Mold, Am. Potato J., 34, 31–41 (1957)
2. 2) Thomas, P., Irradiation of Strawberries: A Compilation of Technical Data for Its Authorization and Control, WHO, Geneva, p. 37 (1993)
3. 3) WHO, High-dose irradiation: Wholesomeness of Food Irradiated with Doses above 10 kGy, Report of a Joint FAO/IAEA/WHO Study Group, WHO Technical Report Series 890, Geneva (1999)
4. 4) Bliznyuk, U. A., Avdyukhina, V. M., Borshchegovskaya, P. Y., Bolotnik, T. A., et al., Determination of Chemical and Microbiological Characteristics of Meat Products Treated by Radiation, Ind. Lab. Diagnos. Mate., 87, 5–13 (2021)
5. 5) ISO 14470, Food Irradiation–Requirements for the Development, Validation and Routine Control of the Process of Irradiation Using Ionizing Radiation for the Treatment of Food (2011)