SAGE Reference - Green Food: An A-to-Z Guide

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Irradiation

In: Green Food: An A-to-Z Guide
Edited by: Dustin Mulvaney & Paul Robbins
Subject:Environmental Technology, Policy & Management, Environmental Policy

Food irradiation involves exposing food to shorter-wavelength ionizing radiation in the form of gamma rays, X-rays, or electron beams as an alternative means of preservation to more traditional methods such as canning. Small doses of irradiation can inhibit food properties such ...

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  Mulvaney, D., & Robbins, P. (2011). Irradiation. In Green food: An A-to-Z guide (Vol. 1, pp. 263-264). SAGE Publications, Inc., https://dx.doi.org/10.4135/9781412971874.n88
  
  Mulvaney, Dustin, and Paul Robbins. "Irradiation." In Green Food: An A-to-Z Guide, edited by Mulvaney, Dustin, and Paul Robbins, 263-64. Thousand Oaks, CA: SAGE Publications, Inc., 2011. https://dx.doi.org/10.4135/9781412971874.n88.
  
  Mulvaney, D. and Robbins, P. 2011. Irradiation. In: Dustin Mulvaney and Paul Robbins Editors, 2011. Green Food: An A-to-Z Guide, Thousand Oaks, CA: SAGE Publications, Inc. pp. 263-264 Available at: <https://dx.doi.org/10.4135/9781412971874.n88> [Accessed 29 Jun 2022].
  
  Mulvaney, Dustin and Paul Robbins. "Irradiation." Green Food: An A-to-Z Guide. Edited by Vol. 1. Thousand Oaks: SAGE Publications, Inc., 2011, pp. 263-64. SAGE Knowledge. 29 Jun 2022, doi: https://dx.doi.org/10.4135/9781412971874.n88.
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