Ginger Gluten, see Cereal products Grain, see Gram, see Legume Isoascorbic acid, see Ascorbic acid see Radionuclide Grape must, see wine JECFI ndnut. see nut Guidelines, see Codes of practice Karaya gum, see Gums Gum arabic. see Kiwifruit vaue Labelin Lactobacillus HACCP Lamb, see Meat Half-life Ham. see Meat: Nitrite red Hazard analysis and critical control point, see HACCP L Heat. see Combination treatments: Sensitization of Lentil, see Legume ores to heat rb, see Spice Lettuce Lime es simplex virus, see Viruses Lipids iste lospital diets, see Sterilization Liver fluke, see Parasites ated electron arbon, see volatiles Hydrocolloid, see Gums; Gelling agent; Thickening agent Hydrogen Cereals: Sweetcorn Hydrogen peroxide Hydrogen radica Hydroperoxyl radice Meat AEA, see International Atomic Energy Authority Mediterranean fruit fly, see Insects ICGFI, see International Consultative Group on Food Mel Irradiation Melon fruit fly, see Insects Identification of irradiated foods see detection Micro-organisms- relative resistances iFFit. see International Facility for Food Irradiation Micro-organisms- safety Technology Milk, see Dairy products Immune resp Minerals and trace elements Impedance and conductivity Mites, see Insects; Insect disinfestation Indirect actio Direct and indirect action of Modelling ionizing radiation Moulds Induced radioactivity MSM(mechanically separated poultry meat), see Influenza virus, see Viruses Injury Muta Insect disinfestation Mutton, see Meat International Atomic Energy agenc International Consultative Group on Food ternational Facility for Food Irradiation NectarineEntries 169 Ginger Gluten, see Cereal products Grain, see Cereal products Gram, see Legume Grape Grape must, see Wine Grapefruit Gray Groundnut, see Nut Guar, see Gums Guava Guidelines, see Codes of practice Gum arabic, see Gums Gums G-value HACCP Half-life Ham, see Meat; Nitrite reduction Hazard analysis and critical control point, see HACCP Heat, see Combination treatments; Sensitization of spores to heat Herb, see Spice Herbal teas Herpes simplex virus, see Viruses History Hospital diets, see Sterilization Hydrated electron Hydrocarbons, see Volatiles Hydrocolloid, see Gums; Gelling agent; Thickening agent Hydrogen Hydrogen peroxide Hydrogen radical Hydroperoxyl radical IAEA, see International Atomic Energy Authority ICGFI, see International Consultative Group on Food Irradiation Identification of irradiated foods, see Detection IFFIT, see International Facility for Food Irradiation Technology Immune response Impedance and conductivity Indirect action, see Direct and indirect action of ionizing radiation Induced radioactivity Influenza virus, see Viruses Inhibition of sprouting Injury Insects Insect disinfestation International Atomic Energy Agency International Consultative Group on Food Irradiation International Facility for Food Irradiation Technology Inulin Ionization Ionizing radiation Isoascorbic acid, see Ascorbic acid Isotope, see Radionuclide JECFI Juice Karaya gum, see Gums Kiwifruit Labelling Lactobacillus Lamb, see Meat Legislation Legume Lemon Lentil, see Legume Lepidoptera, see Insects Lettuce Lime Lipids Listeria Liver fluke, see Parasites Longan Lychee Maize, see Cereals; Sweetcorn Mango Mango seed weevil, see Insects Mangosteen Market trials Meat Mediterranean fruit fly, see Insects Melon Melon fruit fly, see Insects Micro-organisms - relative resistances Micro-organisms - safety Milk, see Dairy products Minerals and trace elements Mites, see Insects; Insect disinfestation Modelling Moulds MSM (mechanically separated poultry meat), see Mushroom Mutagens Mutations Mutton, see Meat Mycotoxins, see Moulds Poultry Nectarine Nematode, see Parasites