Isotopes and Radiation Technology
Author :
Publisher :
Page : 816 pages
File Size : 36,52 MB
Release : 1964
Category :
ISBN :
Acta Alimentaria Academiae Scientiarum Hungaricae
Author :
Publisher :
Page : 942 pages
File Size : 38,59 MB
Release : 1972
Category : Food
ISBN :
Book Description
Current Status & Commercial Prospects for Radiation Preservation of Food
Author : Harry W. Ketchum
Publisher :
Page : 188 pages
File Size : 12,68 MB
Release : 1965
Category : Food
ISBN :
Book Description
Current Status and Commercial Prospects for Radiation Preservation of Food
Author : United States. Business and Defense Services Administration
Publisher :
Page : 192 pages
File Size : 13,33 MB
Release : 1965
Category : Food
ISBN :
Book Description
The Commercial Prospects for Selected Irradiated Foods
Author : United States. Business and Defense Services Administration
Publisher :
Page : 106 pages
File Size : 46,19 MB
Release : 1968
Category : Irradiated foods
ISBN :
Book Description
Status of the Food Irradiation Program
Author : United States. Congress. Joint Committee on Atomic Energy Subcommittee on Research, Development, and Radiation
Publisher :
Page : 762 pages
File Size : 18,67 MB
Release : 1968
Category : Irradiated foods
ISBN :
Book Description
Status of the Food Irradiation Program
Author : United States. Congress. Joint Committee on Atomic Energy. Subcommittee on Research, Development, and Radiation
Publisher :
Page : 760 pages
File Size : 13,65 MB
Release : 1968
Category : Food
ISBN :
Book Description
Food Preservation by Irradiation
Author : Grace M. Urrows
Publisher :
Page : 64 pages
File Size : 29,93 MB
Release : 1968
Category : Radiation preservation of food
ISBN :
Book Description
Food Irradiation
Author :
Publisher :
Page : 24 pages
File Size : 39,95 MB
Release : 1990
Category : Irradiated foods
ISBN :
Book Description
Preservation Of Food By Ionizing Radiation
Author : Peter Josephson
Publisher : CRC Press
Page : 293 pages
File Size : 19,85 MB
Release : 2018-10-24
Category : Science
ISBN : 1351084445
Book Description
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.
