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.

chapter 1|73 pages

Radiation Chemistry of Water-Soluble Food Components

ByMichael G. Simic

chapter 2|50 pages

Radiolysis of Nonaqueous Components of Foods

ByW. W. Nawar

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 5|26 pages

Effect of Radiation at the Cellular and Tissue Level

ByE. C. Pollard

chapter 6|23 pages

Action of Radiation on Protozoa and Helminths

ByBetty L. King, Edward S. Josephson

chapter 7|48 pages

Radiation Effects on Arthropods

ByElvin W. Tilton, John H. Brower

chapter 8|10 pages

Packaging Irradiated Food

ByJ. J. Killoran