Radiation chemistry of major food components: its relevance to the assessment of the wholesomeness of irradiated foods. editors P. S. Elias and A.J. Cohen.
By: Elias, P. S.
Contributor(s): Cohen, A.J.
Material type:
BookPublisher: Amsterdam Elsevier Scientific 1977Description: xii, 220p.: ill., diagr., table.ISBN: 44415874.
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