Technological feasibility of heat-irradiation combination treatments for low-acid food products
Authors:
- A. MinnaarAMA. Minnaar
- J.R.N. TaylorJTJ.R.N. Taylor
- N.N. DersleyNDN.N. Dersley
- A.E.J. McGillAMA.E.J. McGill
- 1 September 1996
- journal article
- Published by Elsevier in Radiation Physics and Chemistry
- Vol. 48 (3) , 371-372
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Heat-irradiation combination processing as an effective method of producing high quality shelf-stable, low-acid food productsFood Control, 1995
- COMPLEMENTARY EFFECTS OF HEAT AND IONIZING RADIATION a, b, c,Journal of Food Science, 1957
- Combined Irradiation-Heat Processing of Canned FoodsApplied Microbiology, 1957