SharePRESENT STATE OF IONIZATION IN FRANCE.
ACTUALITE FRANCAISE DE L'IONISATION.
Author(s) : ROUSSEL L.
Type of article: Article
Summary
THE AUTHOR GIVES DATA INTERESTING THE AGROFOOD INDUSTRIES EQUIPPED WITH REFRIGERATION FACILITIES. HE DESCRIBES AN IONIZATION UNIT COMMISSIONED IN 1986 FOR THE DESTRUCTION OF SALMONELLAE IN FROZEN SLABS OF < MECHANICALLY SEPARATED MEAT > (RESIDUAL MEAT RECOVERED FROM POULTRY CARCASSES AFTER CUTTING AND BONING). UPON THIS OCCASION, HE COMMENTS UPON THE CRITERIA FOR THE SELECTION BETWEEN THE TWO IONIZING PROCESSES (ACCELERATED ELECTRONS AND GAMMA RADIATION), THE POSITION OF IONIZATION AMONGST FOOD PRESERVATION PROCESSES AND THE FUTURE TRENDS OF THE PROCESS. J.R.
Details
- Original title: ACTUALITE FRANCAISE DE L'IONISATION.
- Record ID : 1987-0512
- Languages: French
- Source: Rev. gén. Froid - vol. 76 - n. 7-8
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
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