Food irradiation
Subtitle: a reference guide
By: V.M. Wilkinson and G.W. Gould
Contributors: Gould, G. W. (Grahame Warwick); Knovel (Firm)
Publisher: Woodhead Publishing
Published: 1998
Place of publication: Cambridge, England
Language: eng
Format: [electronic resource] :
Number of pages: 177
Subjects: Radiation preservation of food
Description: This reference guide is most valuable to the food industry, research institutions, academia, trade and consumer organisations. No library will be complete without it. This reference guide provides comprehensive information on all aspects of food irradiation in an easily accessible format. The dictionary style of the book (with extensive cross-referencing) provides clear and concise coverage of food irradiation.Contents include: Introduction (trends in food spoilage and safety, food preservation technologies, the use of ionising radiation); Food irradiation topics (from additives to yoghurt); List of entries by category (including listing by food groups and components, control of microbiological hazards and irradiation methods).
Notes: Includes bibliographical references.

Electronic data. Norwich, N.Y. : Knovel, 2001. HTML/PDF. Mode of access: Intranet. Electronic access restricted to subscribers.