INTERCOMPARISONS TO EVALUATE THE SUITABILITY OF GAS-CHROMATOGRAPHIC, ELECTRON-SPIN-RESONANCE SPECTROMETRIC AND THERMOLUMINESCENCE METHODS TO DETECT IRRADIATED FOODS IN ROUTINE CONTROL

被引：28

作者：

SCHREIBER, GA

HELLE, N

SCHULZKI, G

SPIEGELBERG, A

LINKE, B

WAGNER, U

BOGL, KW

机构：

[1] Institute for Social Medicine and Epidemiology, Federal Health Office (BGA) General-Pape-Str. 62

来源：

RADIATION PHYSICS AND CHEMISTRY | 1993年 / 42卷 / 1-3期

关键词：

IRRADIATION; FOOD; IRRADIATED FOOD; THERMOLUMINESCENCE; GAS-CHROMATOGRAPHY; ELECTRON-SPIN-RESONANCE SPECTROSCOPY; HYDROCARBONS; MINERALS; RADICALS; INTERCOMPARISONS;

D O I：

10.1016/0969-806X(93)90273-W

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

The results of four different intercomparisons to detect irradiated fish and chicken meat containing bones. chicken-, pork- and beef meat without bones, spices, herbes as well as spice- and herb mixtures, various fruit and vegetables as well as pistacchio nuts using gaschromatographic methods, election-spin resonance spectroscopy or thermoluminescence analyses are reported.

引用

页码：391 / 396

页数：6