Radiation preservation of poultry meat
1987
Faw, R.E. | Chang Mei, T.Y.
This is a brief history and introduction to the technology of radiation food processing. The degree of international cooperation in the technology of radiation food processing is examined along with the international standards adopted for quality assurance in trade of irradiated food. In addition, two types of poultry treatment are described--low dose treatment for destruction of pathogens and extension of shelf life and high-dose treatment, or sterilization, permitting storage for years under ambient conditions.
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