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High-Dose Irradiation : Report of a Joint FAO/IAEA/WHO Study Group Technical Report Series, No 890.
This report presents the conclusions and recommendations of a group of experts convened to assess the safety and nutritional adequacy of food irradiated to doses above 10 kGy. Noting growing concern over the microbiological safety of the food supply, the report responds to the need for average doses...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Geneva :
World Health Organization,
1999.
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| Colección: | Technical report series (World Health Organization)
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Organization, World Health. | |
| 245 | 1 | 0 | |a High-Dose Irradiation : |b Report of a Joint FAO/IAEA/WHO Study Group Technical Report Series, No 890. |
| 260 | |a Geneva : |b World Health Organization, |c 1999. | ||
| 300 | |a 1 online resource (204 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a WHO Technical Report Series | |
| 505 | 0 | |a 1. Introduction; 2. General considerations; 3. Radiation chemistry considerations; 4. Nutritional considerations; 5. Microbiological considerations; 6. Toxicological considerations; 7. Packaging considerations; 8. Processing considerations; 9. Conclusions; 10. Recommendations; Acknowledgements; References; Annex 1High-dose irradiated foods -- practical experience. | |
| 520 | |a This report presents the conclusions and recommendations of a group of experts convened to assess the safety and nutritional adequacy of food irradiated to doses above 10 kGy. Noting growing concern over the microbiological safety of the food supply, the report responds to the need for average doses higher than 10 kGy to ensure that food items, particularly meat and poultry, are rendered consistently free of pathogens. Other technological objectives of high-dose irradiation include the decontamination of low-moisture products, such as spices, herbs, and dried vegetables, the preparation of ste. | ||
| 588 | 0 | |a Print version record. | |
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Irradiated foods. | |
| 650 | 0 | |a Radiation preservation of food. | |
| 650 | 2 | |a Food Irradiation | |
| 650 | 6 | |a Aliments irradiés. | |
| 650 | 6 | |a Aliments |x Irradiation. | |
| 650 | 7 | |a Irradiated foods |2 fast | |
| 650 | 7 | |a Radiation preservation of food |2 fast | |
| 776 | 0 | 8 | |i Print version: |a Organization, World Health. |t High-Dose Irradiation: Wholesomeness of Food Irradiated with Doses above 10 kGy. |d Geneva : World Health Organization, ©1999 |z 9789241208901 |
| 830 | 0 | |a Technical report series (World Health Organization) | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=684646 |z Texto completo |
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL684646 | ||
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