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PRESERVATION BY IONIZATION.

LA CONSERVATION PAR IONISATION : RAYONS SOUS SURVEILLANCE.

Author(s) : JOURDAIN P.

Type of article: Article

Summary

IN THIS ARTICLE DEALING WITH THE USE OF IONIZATION FOR THE PRESERVATION OF FOODSTUFFS, THE AUTHOR SUCCESSIVELY COMMENTS UPON: THE HARMLESS NATURE OF SUCH A METHOD, WHICH WAS FIRST-LY APPROVED BY THE WORLD HEALTH ORGANIZATION AND THEN IN FRANCE BY THE ACADEMY OF MEDICINE ; THE MAIN FIELDS OF APPLICATION OF THE PROCESS (PARTICULARLY WHEN COMBINED WITH OTHER PRESERVATION TECHNIQUES TO INCREASE SPECIFIC ADVANTAGES) ; THE PARTICULAR FRENCH REGULATIONS IN THIS FIELD, THE TENDENCY TOWARDS SIMPLIFICATION OF PROCEDURES, THE INTEREST IN AND OBSTACLES TO EUROPEAN HARMONIZATION. THE AUTHOR UNDERLINES THE NECESSITY FOR RESEARCH IN FRANCE TO BE COHERENT AND COORDINATED, AND INDICATES THE MAIN THEMES. HE N J. R.

Details

  • Original title: LA CONSERVATION PAR IONISATION : RAYONS SOUS SURVEILLANCE.
  • Record ID : 1990-2207
  • Languages: French
  • Subject: Regulation
  • Source: Génie rural - n. 8-9
  • Publication date: 1989/08
  • Document available for consultation in the library of the IIR headquarters only.

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