ESR studies on γ-irradiated foods
Chapter 1 discusses the history, applications and effects (both beneficial and hazardous) of food irradiation and the techniques developed to detect irradiated foods. The basic radiation chemistry of major food components is reviewed. The preparation of 3,5-dimethyl-4-nitrosopyridine-1-oxide (DMNPO)...
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University of Aberdeen
1988
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.327924 |