Food irradiation

dc.contributor.authorWebb, Melissa Faye
dc.contributor.authorPenner, Karen Pesaresi
dc.date.accessioned2015-12-23T20:39:35Z
dc.date.available2015-12-23T20:39:35Z
dc.date.issued2000-02
dc.date.published2000-02
dc.descriptionMelissa Webb and Karen Pesaresi Penner, Food irradiation, Kansas State University, February 2000.
dc.identifierMF-2426
dc.identifier.urihttp://hdl.handle.net/2097/21767
dc.publisherKansas State University
dc.relation.isPartOfMF (Manhattan, Kan.); 2426 (Feb. 2000)en_US
dc.relation.isPartOfFood Safetyen_US
dc.rightsThis Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. Contents of this publication may be freely reproduced for educational purposes. All other rights reserved. Brand names appearing in this publication are for product identification purposes only. No endorsement is intended, nor is criticism implied of similar products not mentioned.
dc.rights.urihttp://rightsstatements.org/vocab/InC-EDU/1.0/
dc.subjectFood irradiation
dc.subjectMicroorganisms
dc.subjectLabeling of irradiated foods
dc.subjectChanges in irradiated food
dc.subjectConsumer acceptance
dc.subjectMF
dc.subject.AATSerials (publications)en_US
dc.subject.AATArticlesen_US
dc.subject.LCNAFKansas State University. Agricultural Experiment Station and Cooperative Extension Service
dc.titleFood irradiation
dc.title.alternativeMF2426
dc.typeText

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