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.
Table of Contents
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