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Preservation of Food by Ionizing Radiation
DOI link for Preservation of Food by Ionizing Radiation
Preservation of Food by Ionizing Radiation book
Volume II
Preservation of Food by Ionizing Radiation
DOI link for Preservation of Food by Ionizing Radiation
Preservation of Food by Ionizing Radiation book
Volume II
Edited ByEdward S. Josephson, Martin S. Peterson
Edition 1st Edition
First Published 1983
eBook Published 22 December 2017
Pub. Location Boca Raton
Imprint CRC Press
Pages 359
eBook ISBN 9781351075985
Subjects Food Science & Technology
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Josephson, E.S., & Peterson, M.S. (Eds.). (1983). Preservation of Food by Ionizing Radiation: Volume II (1st ed.). CRC Press. https://doi.org/10.1201/9781351075985
ABSTRACT
Food Scientists the world over should keep abreast of advances in konwledge and techniques in this developing new food process. The place to start is with these three volumes, which are, without question, the most comprehensive and the most authoritative source fo information on the basic science and technology yet published on food preservation by the application of ionizing radiation.
TABLE OF CONTENTS
chapter 3|42 pages
Reaction Mechanisms, Irradiation Parameters, and Product Formation
ByIrwin A. Taub
chapter 4|52 pages
The Action of Radition on Bacteria and Viruses
ByNicholas Grecz, Durwood B. Rowley, Akira Matsuyama
chapter 6|23 pages
Action of Radiation on Protozoa and Helminths
ByBetty L. King, Edward S. Josephson