Journals / Gıda / 1988 / Cilt: 13 Sayı: 6

Irradiation Techniques and Their Applications in Food Industry (Turkish with English Abstract)

Işınlama Tekniği ve Gıda Sanayiinde Kullanım Olanakları

Journal
Gıda
Pages
—
Publication Date
1988-12-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Also, a synopsis of recent studies in this field is presented.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study irradiation techniques also known as ionizing radiation, the sources used respective dosages, units, historical developments, mechanisms of action have been reviewed.
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Key Findings & Data:In this study irradiation techniques also known as ionizing radiation, the sources used respective dosages, units, historical developments, mechanisms of action have been reviewed.
💡
Conclusion & Impact:Also, a synopsis of recent studies in this field is presented.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

In this study irradiation techniques also known as ionizing radiation, the sources used respective dosages, units, historical developments, mechanisms of action have been reviewed. Also, a synopsis of recent studies in this field is presented.

Özet

İyonize radyasyon adıyla bilinen ışınlama tekniğinde kullanılan kaynaklar, doz ve birimleri, tarihsel gelişimi amaç ve uygulamalarıyla etki mekanizması açısından özetle incelenmiş ve bu konudaki güncel çalışmaların derlemesi yapılmaya çalışılmıştır.

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Cite This Article

Topal, Ş. (1988). Irradiation Techniques and Their Applications in Food Industry (Turkish with English Abstract). Gıda, Cilt: 13 Sayı: 6. https://ajindex.com/articles/1107039

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