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Preservation of food by ionizing radiation. Volume I

Author: Edward S Josephson; Martin S Peterson
Publisher: Boca Raton : CRC Press, Taylor & Francis Group, 2018.
Series: CRC revivals.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
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.
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Josephson.
Preservation Of Food By Ionizing Radiation : Volume I.
Milton : CRC Press, ©2018
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Edward S Josephson; Martin S Peterson
ISBN: 9781351084451 1351084453 9781351076005 1351076000
OCLC Number: 1020686837
Notes: "First published 1982 by CRC Press"--Copyright page.
Description: 1 online resource (397 pages) : illustrations
Contents: Foreword --
Preface --
Acknowledgments --
Glossary of terms --
The editors --
Contributors --
Contents --
Chapter 1. Historical aspects of the radiation preservation of food --
Chapter 2. National and international programs --
Chapter 3. Certain utilization aspects of food irradiation --
Chapter 4. Atomic structure --
Chapter 5. Interactions of charged particles and [gamma]-rays with matter --
Chapter 6. Isotope (gamma) radiation sources --
Chapter 7. Machine sources --
Chapter 8. Dosimetry --
Chapter 9. Radiation protection and health physics in food irradiation facilities --
Chapter 10. Radiolytic effects in foods --
Index.
Series Title: CRC revivals.
Responsibility: editors, Dr. Edward S. Josephson, Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, Massachusetts, Dr. Martin S. Peterson, Editorial Consultant, Science and Technology, Natick, Massachusetts.

Abstract:

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.

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