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HISTORY OF FOOD IRRADIATION
THE EFFECTS OF IRRADIATION ON ORGANOLEPTIC
8 other sections not shown
30 kiloGray ACINF aflatoxin amino acids animals ANSTO anti-oxidant ascorbate Aspergillus flavus ation Australian bacteria carotenoids cells cereal chromosomes Clostridium compounds Consumers cooking cultivar cysteine damage dehydroascorbate diet disulphide bridges dosage eating irradiated effects of irradiation electron experimental fatty acids feeding flavour flour following irradiation food irradiation free radicals freshly irradiated wheat fruits and vegetables fungi gamma genetic germination gliadins grain Gray human IAEA incidence increased insect ionizing radiation irradiat irradiated foods irradiated fruits Irradiation of Food JECFI kiloGray legume lipid peroxidation losses lymphocytes males mangoes Maxie meats metaphase methionine mice mung bean Murray mutation niacin NIN studies nuclear nutrients nutritional parasiticus plant polypeptide polyploid potatoes protein radioactive radiolytic products rats reactions Report Research residues retinol Salmonella Section seeds solanine Sommer species spores starch sterile storage stored irradiated strain Table temperature thiamin toxin unirradiated Urbain Vijayalaxmi vitamin