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. Radiation Chemistry of Water-Soluble Food Components 2. Radiolysis of Nonaqueous Components of Foods 3. Reaction Mechanisms, Irradiation Parameters, and Product Formation 4. The Action of Radiation on Bacteria and Viruses 5. Effect of Radiation at the Cellular and Tissue Level 6. Action of Radiation on Protozoa and Helminths 7. Radiation Effects on Arthropods 8. Packaging Irradiated Food