Preservation Of Food By Ionizing Radiation

Volume I

Edward S. Josephson, Martin S. Peterson (Autoren)

Buch | Hardcover

396 Seiten

2017
CRC Press (Verlag)
978-1-315-89690-8 (ISBN)

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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.

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.

Edward S. Josephson, Martin S.Peterson

1. Historical Aspects of the Radiation Preservation of Food 2. National and International Programs 3. Certain Utilization Aspects of Food Irradiation 4. Atomic Structure 5. Interactions of Charged Particles and X-Rays with Matter 6. Isotope

Erscheinungsdatum	16.01.2018
Verlagsort	London
Sprache	englisch
Maße	178 x 254 mm
Gewicht	890 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-315-89690-7 / 1315896907
ISBN-13	978-1-315-89690-8 / 9781315896908
Zustand	Neuware