wholesomeness of Irradiated Food with Special Reference to Wheat, Potatoes and Onions

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Abstract

Irradiation of food as a method of preventing food spoilage is of recent origin but is gaining momentum because of its ease of use and valuable keeping quality. At the same time, it is a method that presents certain hazards if proper precautions are not taken.

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Published

1971-07-01

How to Cite

Chandrasekhar, U. (1971). wholesomeness of Irradiated Food with Special Reference to Wheat, Potatoes and Onions. The Indian Journal of Nutrition and Dietetics, 8(4), 221–221. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/11347

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Book Review

 

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