Effects of Gamma Irradiation and Cooking Mehods on the Content of Thiamin in Chicken Breast and Vitamin C in Strawberry and Mandarine Orange
2003
Chung, Y.J. | Yook, H.S. (Chungnam National University, Daejeon, Republic of Korea)
In order to expand the acceptability of irradiated foods by public, substantial basic data about the change of nutrient contents during irradiation are needed. The nutrient contents and digestibility of macronutrients such as carbohydrates, proteins and lipids in foods are known to be not significantly influenced by irradiation to a large extent treatment.
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