Food Irradiation 2 Wholesomeness Database

TXD:      100_280
TI:       Comparative vitamin K activity of frozen, irradiated and heat-processed foods
AU:       Richardson, L.R.;  Wilkes, S.;  Ritchey, S.J.
PY:       1961
SO:       The Journal of Nutrition,  April 1960,  Vol. 73, No. 4, pp. 369-373 
DE:       wholesomeness; meat; vitamin K; rats; vegetables
NM:       DA-49-007-MD-582
SITE:      
NT:       Copyright (c) 1963, The Winstar Institute of Anatomy and Biology.
          Used by permission.
PT:       Journal article
FNIC:     5517
IMG:      6

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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:07/15/96