RADIATION PROCESSING OF DRY FOOD INGREDIENTS - A REVIEW

被引：23

作者：

FARKAS, J

机构：

[1] Int Facility for Food Irradiation, Technology, Wageningen, Neth, Int Facility for Food Irradiation Technology, Wageningen, Neth

来源：

RADIATION PHYSICS AND CHEMISTRY | 1985年 / 25卷 / 1-3期

关键词：

D O I：

10.1016/0146-5724(85)90273-0

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

FOOD PRODUCTS

引用

页码：271 / 280

页数：10

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[2]

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[3]

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[4]

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[5]

BERGER G, 1973, STARKE, V25, P203, DOI 10.1002/star.19730250604

[6]

Brankova R., 1975, Khranitelna Promishlenost, V24, P21

[7]

BROGLE R. C., 1957, Food Research, V22, P572

[8]

Byun M. W., 1983, Korean Journal of Food Science and Technology, V15, P359

[9]

DEBOER E, 1983, NOV DUTCH S FOOD MIC

DELATTRE, JM ;

FRETTON, JM ;

FRETTON, R ;

PONCELET, F ;

BEERENS, H .

EUROPEAN JOURNAL OF APPLIED MICROBIOLOGY, 1975, 1 (03) :259-280