Preservation Of Food By Ionizing Radiation Volume III
Innbundet /
2017
/ Engelsk
Produktdetaljer
ISBN
9781315896892
Publisert
2017-11-29
Utgiver
Vendor
CRC Press
Vekt
700 gr
Høyde
254 mm
Bredde
178 mm
Aldersnivå
U, G, 05, 01
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
293
Biographical note
Edward S. Josephson, Martin S.Peterson
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.
Les mer
Food Scientists the world over should keep abreast of advances in knowledge and techniques in this developing new food process. These three volumes are, without question, the most comprehensive and authoritative source of information on the basic science and technology yet published on food preservation by the application of ionizing radiation.
Les mer
1. Radurization and Radicidation- Meat and Poultry 2. Radurization and Radicidation- Fish and Shellfish 3. Radurization and Radicidation- Fruits and Vegetables 4. Radurization and Radicidation- Spices 5. Delay in Postharvest Ripening and Senescence of Fruits 6. Sprout Inhibition in Tubers and Bulbs 7. Insect Disinfestation of Grain and Fruit 8. Radappertization of Meat, Poultry, Finsih, Shellfish, and Special Diets
Les mer
Produktdetaljer
ISBN
9781315896892
Publisert
2017-11-29
Utgiver
Vendor
CRC Press
Vekt
700 gr
Høyde
254 mm
Bredde
178 mm
Aldersnivå
U, G, 05, 01
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
293