The contents of the Radurization page were merged into Food irradiation on 30 December 2022. For the contribution history and old versions of the redirected page, please see its history; for the discussion at that location, see its talk page. |
This is the talk page for discussing improvements to the Food irradiation article. This is not a forum for general discussion of the article's subject. |
Article policies
|
Find medical sources: Source guidelines · PubMed · Cochrane · DOAJ · Gale · OpenMD · ScienceDirect · Springer · Trip · Wiley · TWL |
The subject of this article is controversial and content may be in dispute. When updating the article, be bold, but not reckless. Feel free to try to improve the article, but don't take it personally if your changes are reversed; instead, come here to the talk page to discuss them. Content must be written from a neutral point of view. Include citations when adding content and consider tagging or removing unsourced information. |
Food irradiation was a Natural sciences good articles nominee, but did not meet the good article criteria at the time. There may be suggestions below for improving the article. Once these issues have been addressed, the article can be renominated. Editors may also seek a reassessment of the decision if they believe there was a mistake. | ||||||||||
|
This article is rated B-class on Wikipedia's content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||||||||||||||||||||
|
To-do list for Food irradiation:
|
Index
|
||||
This page has archives. Sections older than 180 days may be automatically archived by Lowercase sigmabot III when more than 7 sections are present. |