FOOD IRRADIATION
93
Abstract
Any new method of food preservation which reduces the need for chemical additives must be regarded with interest. Susan Holmes, BSc, SRN, explains how irradiation can be used to control bacterial contamination and extend the shelf life of a wide variety of foods
Citation
Holmes, S. (1984), "FOOD IRRADIATION", Nutrition & Food Science, Vol. 84 No. 5, pp. 16-18. https://doi.org/10.1108/eb059031
Publisher
:MCB UP Ltd
Copyright © 1984, MCB UP Limited