Alimentos irradiados

Article Spanish; Castilian OPEN
Sendra Nadal, Esther; Capellas Puig, Marta; Guamis López, Buenaventura;
(2001)
  • Publisher: Consejo Superior de Investigaciones Científicas
  • Journal: issn: 0210-1963, eissn: 1988-303X
  • Related identifiers: doi: 10.3989/arbor.2001.i661.826
  • Subject: A | General Works

Not available<br><br>La industria alimentaria y las administraciones públicas realizan grandes esfuerzos para mejorar el mantenimiento de las condiciones higiénicas y evitar la contaminación de alimentos. Pese a estos esfuerzos siguen produciéndose un gran n... View more
  • References (108)
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    APPIAH, V , ODAMTTEN, G . T. y LANGERAK, D . L (1982): The evaluation of some quality parameters of cocoa after t h e combination treatment of heat a n d radiation. Proceedings International Cocoa Research Conference 8, 777-781.

    BARBOSA-CÁNOVAS, G.V., POTHAKAMURY, U.R., PALOU, E . , and SWANSON, B . G . 1998: Food Irradiation. E n : Nonthermal preservation of foods. 161-213. Marcel Dekker Inc., New York, USA.

    BASSON, R . A. (1983): Advances in radiation chemistry of food a n d food components. An overview. En: Elias, P.S. y Cohen, A.J.(Ed.), Recent advances in food irradiation. Amsterdam: Elsevier Biomedical Press., pp. 7-26.

    BOISSEAU, P. (1994): Irradiation a n d the food industry in France. Food Tech. 5, 138-140.

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