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Corneal safety assessment of germicidal far UV-C radiation. [PDF]
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Science, 1984
In the report "Communal nursing in Mexican free-tailed bat maternity colonies" by G. F. McCracken (9 Mar., p. 1090), table 1 was incorrectly printed. The correct table is reprinted below. [See Table 1. in Source PDF]
Michael F. Jacobson +1 more
openaire +6 more sources
In the report "Communal nursing in Mexican free-tailed bat maternity colonies" by G. F. McCracken (9 Mar., p. 1090), table 1 was incorrectly printed. The correct table is reprinted below. [See Table 1. in Source PDF]
Michael F. Jacobson +1 more
openaire +6 more sources
C R C Critical Reviews in Food Science and Nutrition, 1983
This article examines the cost competitiveness of the food irradiation process. An analysis of the principal factors--the product, physical plant, irradiation source, and financing--that impact on cost is made. Equations are developed and used to calculate the size of the source for planned product throughput, efficiency factors, power requirements ...
Jerome Deitch, Edward F. Josephson
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This article examines the cost competitiveness of the food irradiation process. An analysis of the principal factors--the product, physical plant, irradiation source, and financing--that impact on cost is made. Equations are developed and used to calculate the size of the source for planned product throughput, efficiency factors, power requirements ...
Jerome Deitch, Edward F. Josephson
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Endeavour, 1994
Large amounts of food, perhaps as much as one quarter of the world's agricultural production, is lost due to spoilage or contamination by harmful bacteria and other parasitic life forms. Food irradiation is an energy-efficient, non-chemical method of food processing that can help reduce these huge losses. Properly treated, irradiated foods retain their
openaire +2 more sources
Large amounts of food, perhaps as much as one quarter of the world's agricultural production, is lost due to spoilage or contamination by harmful bacteria and other parasitic life forms. Food irradiation is an energy-efficient, non-chemical method of food processing that can help reduce these huge losses. Properly treated, irradiated foods retain their
openaire +2 more sources
IRRADIATED FOODS AND IRRADIATED ERGOSTEROL [PDF]
Journal of the American Medical Association, 1929 As long ago as 1924 the striking observation was made almost simultaneously by Hess and by Steenbock and Nelson that many foods could be made antirachitic by irradiation with ultraviolet rays. Some of the first successes in this line have already been referred to in earlier chapters: Hess's demonstration that his irradiated cottonseed and linseed oils ...
Katharine Blunt, Ruth Cowan
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