Comparative effects of ethylene oxide, gamma irradiation and microwave treatments on the control of microorganisms in selected spices

Bibliographic Details
Main Author: Vajdi, Mehran
Published: 2013
Online Access:http://hdl.handle.net/1993/15706
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spelling ndltd-MANITOBA-oai-mspace.lib.umanitoba.ca-1993-157062014-01-31T03:36:17Z Comparative effects of ethylene oxide, gamma irradiation and microwave treatments on the control of microorganisms in selected spices Vajdi, Mehran 2013-01-28T17:27:27Z 2013-01-28T17:27:27Z 1970 http://hdl.handle.net/1993/15706
collection NDLTD
sources NDLTD
description
author Vajdi, Mehran
spellingShingle Vajdi, Mehran
Comparative effects of ethylene oxide, gamma irradiation and microwave treatments on the control of microorganisms in selected spices
author_facet Vajdi, Mehran
author_sort Vajdi, Mehran
title Comparative effects of ethylene oxide, gamma irradiation and microwave treatments on the control of microorganisms in selected spices
title_short Comparative effects of ethylene oxide, gamma irradiation and microwave treatments on the control of microorganisms in selected spices
title_full Comparative effects of ethylene oxide, gamma irradiation and microwave treatments on the control of microorganisms in selected spices
title_fullStr Comparative effects of ethylene oxide, gamma irradiation and microwave treatments on the control of microorganisms in selected spices
title_full_unstemmed Comparative effects of ethylene oxide, gamma irradiation and microwave treatments on the control of microorganisms in selected spices
title_sort comparative effects of ethylene oxide, gamma irradiation and microwave treatments on the control of microorganisms in selected spices
publishDate 2013
url http://hdl.handle.net/1993/15706
work_keys_str_mv AT vajdimehran comparativeeffectsofethyleneoxidegammairradiationandmicrowavetreatmentsonthecontrolofmicroorganismsinselectedspices
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