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Unformatted text preview: should be considered seriously? 2. How is radiation dose measured? How do you decide what dose to use in irradiating a food product? 3. How does the size of a microbe affect the dose required to inactivate it? How susceptible are viruses to irradiation? 4. How effective is irradiation in inhibiting sprouting? What vegetables are most appropriate and least appropriate for irradiation? 5. How is the presence of microbes determined in irradiated foods?...
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This note was uploaded on 04/08/2011 for the course FDST 4060 taught by Professor Shewfelt during the Spring '11 term at UGA.
- Spring '11