wholesomeness of Irradiated Food with Special Reference to Wheat, Potatoes and Onions
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Authors
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Usha Chandrasekhar
Abstract
Irradiation of food as a method of preventing food spoilage is of recent origin but is gaining momentum because of its ease of use and valuable keeping quality. At the same time, it is a method that presents certain hazards if proper precautions are not taken.Downloads
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Published
1971-07-01
How to Cite
Chandrasekhar, U. (1971). wholesomeness of Irradiated Food with Special Reference to Wheat, Potatoes and Onions. The Indian Journal of Nutrition and Dietetics, 8(4), 221–221. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/11347
Issue
Section
Book Review
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