Chemical and biological methods for the identification of irradiated foodstuffs
R. Rahman
(School of Applied Science, Food
Research Centre, South Bank University, London, UK)
A.K.M.M. Haque
(School of Applied Science, Food Research Centre, South Bank University, London, UK)
S. Sumar
(School of Applied Science, Food Research Centre, South Bank University, London, UK)
1002
Abstract
Irradiating food can reduce the incidence of food borne diseases and extend its shelf life. Provides a summary of the different methods of irradiating food and their effects.
Keywords
Citation
Rahman, R., Haque, A.K.M.M. and Sumar, S. (1995), "Chemical and biological methods for the identification of irradiated foodstuffs", Nutrition & Food Science, Vol. 95 No. 1, pp. 4-11. https://doi.org/10.1108/00346659510076486
Publisher
:MCB UP Ltd
Copyright © 1995, MCB UP Limited