Detection of irradiated peppers by viscosity measurement at extremely high pH

Radiation Physics and Chemistry

Volumn 48, Issue 1, 1996, Pages 101-104

  Hayashi, Toru ^a   Todoriki, Setsuko ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; IRRADIATION; PH EFFECTS; SUSPENSIONS (FLUIDS);

AQUEOUS SUSPENSIONS; GELATINIZATION; IRRADIATED PEPPERS;

VISCOSITY MEASUREMENT;

ARTICLE; ASSAY; CONTROLLED STUDY; FOOD PROCESSING; PEPPER; RADIATION STERILIZATION; VISCOSITY;

EID: 0030200352     PISSN: 0969806X     EISSN: None     Source Type: Journal    
DOI: 10.1016/0969-806X(95)00434-Y     Document Type: Article

References (15)

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