Radiaction preservation in foods : A simposium co-sponsored by the Diivsion of Agricultural and Food chemistry the División of Nuclear Chemistry and Technology at the 150th Meeting of the Americabn Chemical Society, Atlantic City, N.J.,Sept.16-17.1965./ Edward S. Josephson; Harry Frankforth
Tipo de material:
TextoIdioma: Inglés - [eng] Series Advance uin chemistry series 65Detalles de publicación: Washington : American Chemistry, 1967.Edición: 1st edDescripción: viii;184 páginas : figuras ; 23,5 x 15,5 cmTema(s):
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preface.--1.Some radiation induced Changes in fresh fruits and vegetables.--2. Irradiation Flavor and the volatile components of beef.--3.Volatile compounds induced by irradiation in basic food substances.--4.Effect or irradiation temperature and precessing condition on organoleptic properties of beef and chemical yields in model Systems.--5.
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FCEQyN-Posadas | CG | 664:803.4=111 J83 (Browse shelf(Opens below)) | 1 | Available | 2398 |
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| 664.8 N148 Fruit Processing Technology | 664.8 P785 Food analysis / | 664.8 W676 Minimally Processed Refrigerated Fruit Y Vegetales | 664:803.4=111 J83 Radiaction preservation in foods : | 664.803:577.1 H571 Quality control in the food industry / | 664.803:577.15 H 571 Quality control in the food industry / | 664.8.036 S934 Thermobacteriology in food processing / |
preface.--1.Some radiation induced Changes in fresh fruits and vegetables.--2. Irradiation Flavor and the volatile components of beef.--3.Volatile compounds induced by irradiation in basic food substances.--4.Effect or irradiation temperature and precessing condition on organoleptic properties of beef and chemical yields in model Systems.--5.
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