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THE ROLE OF REFRIGERATION IN THE TECHNOLOGICAL DEVELOPMENT OF SOME RADURIZED FOOD ITEMS.

Author(s) : BRODRICK H. T., LINDE H. J. van der, STRYDOM G. J.

Summary

IRRADIATION IS A RECENT PROCESS. ITS ADVANTAGES WERE SHOWN AND THE AUTHORS PRESENT THE FACTS ESTABLISHING THAT VARIOUS COMBINATIONS OF IRRADIATION AND COOLING PROCESSES RESULTED IN SIGNIFICANT EXTENSION OF SHELF LIVE, COMPARED TO COOLING ONLY: EXAMPLES OF STRAWBERRY, MANGO AND ASPARAGUS.

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Pages: 775-781

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Details

  • Original title: THE ROLE OF REFRIGERATION IN THE TECHNOLOGICAL DEVELOPMENT OF SOME RADURIZED FOOD ITEMS.
  • Record ID : 1986-0215
  • Languages: English
  • Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
  • Publication date: 1983/08/07
  • Document available for consultation in the library of the IIR headquarters only.

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