Radiation chemistry of major food components  its relevance to the assessment of the wholesomeness of irradiated foods   
editors, P. S. Elias and A. J. Cohen. 
 - Amsterdam   Elsevier Scientific Pub.  1977 New York 
 - xii, 220 p.    ill.    25 cm. 
<br/><br/> Publication commissioned by the International Project in the Field of Food Irradiation. 
<br/><br/>Includes bibliographical references. 
<br/><br/><label>ISBN: </label>0444415874 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Irradiated foods.<br/>Radiation preservation of food.
<br/><br/><label>LC Class. No.: </label>TP371.8  / .R28 
<br/><br/><label>Dewey Class. No.: </label>664.0288 RAD 1977