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1971, Technical reports series, Volume 124., 93
Vienna, International Atomic Energy Agency, 1971. 
Book
1995, 2nd ed., rev. and expanded., ISBN 9780824793449, Volume 68., x, 454
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
2005, Food engineering series, ISBN 9780387237848, xi, 295
THE STORY: Two angry young men sit behind a Vermont coffee shop and discuss music and Bukowski. When a lonely high-school student arrives on the scene, they... 
Radiation preservation of food | Ionizing radiation | Irradiated foods | Safety measures | Industrial chemistry & manufacturing technologies | Chemistry | Chemistry/Food Science, general | Food Science
Book
1990, Food science and technology, ISBN 9780824781378, Volume 36, x, 345
Book
1986, Food science and technology., ISBN 9780127093703, xv, 351
Book
LWT, ISSN 0023-6438, 11/2019, Volume 115, p. 108448
Processing of herbs damages tissues, and the products deteriorate faster. Post-harvest treatments reduce alteration but lower sensory quality. Research showed... 
Irradiated | Chlorophyll | Dried | Microflora | Frozen
Journal Article
05/2010, ISBN 012374718X
Annotation The irradiation of food is a low cost, highly effective method of ensuring food safety, and extending shelf life. Public acceptance of irradiation,... 
Technology & Engineering | Irradiated Foods
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