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Reference
1995, 1st ed., ISBN 081382060X, xvii, 136
Book
1986, Food science and technology., ISBN 9780127093703, xv, 351
Book
1991, Elsevier applied food science series., ISBN 9781851666515, xiii, 332
Book
2001, ISBN 0471356344, xiii, 469
Book
2010, 1st ed., ISBN 012374718X, xxvi, 710
The irradiation of food is a low cost, highly effective method of ensuring food safety, and extending shelf life. Public acceptance of irradiation, despite its... 
Public opinion | Irradiated foods | Safety measures | Technology & Applied Sciences
Book
1993, ISBN 1566760372, xxi, 183
Book
1996, 2nd ed., ISBN 1566763444, xxiii, 211
Book
2006, 1st ed., IFT Press series., ISBN 9780813808826, xvii, 317
The benefits of food irradiation to the public health have been described extensively by organizations such as the Centers for Disease Control and Prevention... 
Radiation preservation of food | Irradiated beef | Irradiation | Boeuf irradié | Research | Recherche | Aliments
Book
1992, 1st ed., ISBN 9780969677000, v, 228
Book
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