Food Irradiation-A Technique for Preserving and Improving the Safety of Food
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Authors
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M. Swaminathan
Abstract
The booklet under review has been prepared by a group of experts under the auspices of FAO and WHO. It provides basic information concerning the nature of food irradiation and its effects on food, the advantages and disadvantages of irradiation process for the preservation of food, the safety and acceptabilities of irradiated foods, for human consumption.Downloads
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Published
1988-07-01
How to Cite
Swaminathan, M. (1988). Food Irradiation-A Technique for Preserving and Improving the Safety of Food. The Indian Journal of Nutrition and Dietetics, 25(7), 241–242. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13610
Issue
Section
Book Review
License
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