E. Cruz-Zaragoza
Instituto de Ciencias Nucleares UNAM, A. Postal 70-543, Mexico
C. Furetta
Nuclear Physics Laboratory, Aristotle University of Thessaloniki, 54006 Thessaloniki, Greece
G. Kitis
Centro de Investigacion en Fiscica, Universidad de Sonira, A. Postal 5-88, Hermosillo Sonora 83190, Mexico
C. Teuffer
Centro de Investigacion en Fiscica, Universidad de Sonira, A. Postal 5-88, Hermosillo Sonora 83190, Mexico
M. Barboza-Flores
Centro de Investigacion en Fiscica, Universidad de Sonira, A. Postal 5-88, Hermosillo Sonora 83190, Mexico
PDF Fulltext XML References Citation
How to cite this article
E. Cruz-Zaragoza, C. Furetta, G. Kitis, C. Teuffer and M. Barboza-Flores, 2006. Oregano and Paprika Spices: Their Thermoluminescent Characteristics for Food Irradiation Dose Assessment. American Journal of Food Technology, 1: 66-76.
DOI: 10.3923/ajft.2006.66.76
URL: https://scialert.net/abstract/?doi=ajft.2006.66.76
DOI: 10.3923/ajft.2006.66.76
URL: https://scialert.net/abstract/?doi=ajft.2006.66.76