The Effect of Ionizing Radiation on the Microbiological Content and Volatile Constituents of Spices

Journal of Applied Bacteriology

Volumn 35, Issue 3, 1972, Pages 473-478

  Tjaberg, T B ^a   Underdal, B ^b   Lunde, G ^c  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^c Central Institute for Industrial Research   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

CARBON DIOXIDE; COBALT; HYDROGEN;

ARTICLE; BACTERIUM; CONDIMENT; FOOD CONTROL; FOOD IRRADIATION; FUNGUS; GAS CHROMATOGRAPHY; ISOLATION AND PURIFICATION; RADIATION EXPOSURE; RADIATION RESPONSE;

BACTERIA; CARBON DIOXIDE; CHROMATOGRAPHY, GAS; COBALT ISOTOPES; CONDIMENTS; FOOD IRRADIATION; FOOD MICROBIOLOGY; FUNGI; HYDROGEN; RADIATION EFFECTS;

EID: 0015404013     PISSN: 00218847     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.1972.tb03724.x     Document Type: Article

References (8)

1. A medium for the cultivation of lactobacilli
2. Die Werkung Ioniserender Strahlung auf Die Mikroflora von Gewürzpaprikatilprodukten
3. Effect of electron beam irradiation on the microbiological content of spices and teas
4. Effect of super voltage cathode rays on bacterial flora of spices and other dry food materials