Preservation Of Food By Ionizing Radiation

Discover the cutting-edge techniques in food preservation with "Preservation Of Food By Ionizing Radiation" by Peter Josephson. Published by Taylor & Francis Ltd in 2017, this hardback edition spans 293 pages and serves as an essential resource for food scientists and industry professionals alike. This comprehensive three-volume set delves into the basic science and advanced technology of preserving food through ionizing radiation, making it the most authoritative source available. Stay updated with the latest advancements in this innovative food processing method and enhance your understanding of its applications. Perfect for anyone looking to deepen their knowledge in food science, this book is a must-have for your collection.