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.
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