Food Irradiation 1 Wholesomeness Database
PUB:
TI: NUTRIENT CONTENT AND PROCESSING CHARACTERISTICS OF IRRADIATED FOODS USED IN LONG-TERM ANIMAL-FEEDING STUDIES.
AU: Calloway, Doris Howes; Thomas, Miriam Higgins.
DE:
PY: 1961
PT: Report
LA: English
PG: iii, 41 p., tables
NT:
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Table 2
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INTRODUCTION
2
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METHODS
3
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MATERIALS
I. Meat and fish products
4
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II. Vegetable Products
15
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III. Fruit Products
18
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IV. Milk, whole evaporated
19
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V. Flour, white enriched, all-purpose
21
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RESULTS AND DISCUSSION
23
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SUMMARY
ACKNOWLEDGEMENTS
24
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Tables
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Table 6 {continued after Table 7}
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Table 7
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Table 6 continued
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United States Department of Agriculture
National Agricultural Library
Food and Nutrition Information Center (FNIC)
For comments and questions, contact fnic@nal.usda.gov
Updated:Jun 06, 1997