Preservation Of Food By Ionizing Radiation
Preservation Of Food By Ionizing Radiation

Author: Peter Josephson

Publisher: CRC Press

Published: 2018-10-24

Total Pages: 293

ISBN-13: 1351084445

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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.

Preservation Of Food By Ionizing Radiation
Preservation Of Food By Ionizing Radiation

Author: Peter Josephson

Publisher: CRC Press

Published: 2018-10-24

Total Pages: 435

ISBN-13: 1351092898

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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.

Preservation Of Food By Ionizing Radiation
Preservation Of Food By Ionizing Radiation

Author: Josephson

Publisher: CRC Press

Published: 2018-01-18

Total Pages: 643

ISBN-13: 1351092901

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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.

Seafood Processing
Seafood Processing

Author: Ioannis S. Boziaris

Publisher: John Wiley & Sons

Published: 2014-02-03

Total Pages: 516

ISBN-13: 1118346211

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Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part (‘Quality and Safety Issues’), quality and safety analysis, fish and seafood authenticity and risk assessment are included.