Ionizing Energy in Food Processing and Pest Control: II. Applications
DOI:
https://doi.org/10.62300/2r643x46Palabras clave:
Ionization, Food Processing, Pest Control, Food IrridationResumen
A number of years ago, CAST published two reports dealing with the irradiation of foods: Report 109, July 1986 and Report 115, June 1989. The Food Science and Agricultural Technology Work Group of the CAST Board of Directors believes that these documents contain a great deal of useful information that is not found easily elsewhere. Therefore, they have recommended that these reports be made available through the CAST website. Readers should be cautious, however, in using information that is obviously dated. Food irradiation can eliminate disease-causing bacterias. High doses produce sterile meat products that can be stored at room temperature in sealed containers without spoilage.Descargas
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Publicado
1989-06-16
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Sección
Task Force Reports
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Derechos de autor 1989 Council for Agricultural Science and Technology (CAST)
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Cómo citar
Josephson, E. S., Wierbicki, E., Brynjolfsson, A., Coon, J. M., Doyle, M., Froning, G. W., Giddings, G. G., Goodenough, J. L., Griffin, G. D., Jarrett, R. D., Kader, A. A., Lipton, W. J., III, T. G. M., Maxcy, R. B., McIntosh, A., Charles Merritt, J., Nelson, S. O., Perry, C. S., Reitz, H. J., … Urbain, W. M. (1989). Ionizing Energy in Food Processing and Pest Control: II. Applications. Council for Agricultural Science and Technology (CAST). https://doi.org/10.62300/2r643x46
