Comparative effects of ethylene oxide, gamma irradiation and microwave treatments on the control of microorganisms in selected spices

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dc.contributor.authorVajdi, Mehranen_US
dc.date.accessioned2013-01-28T17:27:27Z
dc.date.available2013-01-28T17:27:27Z
dc.date.issued1970en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extentxiii, 255 leaves :en_US
dc.identifierocm72808467en_US
dc.identifier.urihttp://hdl.handle.net/1993/15706
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleComparative effects of ethylene oxide, gamma irradiation and microwave treatments on the control of microorganisms in selected spicesen_US
dc.typemaster thesisen_US
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