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Two varieties of peanuts were irradiated to 4, 6 and 8kGy with Co 60 . Their proximate compositions remained unaffected, but microbes were eliminated completely after irradiation to 8kGy. HPLC was used to study tocopherols of irradiated and unirradiated oil samples. There were dose-dependent differences in physico-chemical values between the control and irradiated samples. Significant changes...
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