Food Preservation Using Ionizing Radiation-Reference-Cited by-同舟云学术

Food Preservation Using Ionizing Radiation

Published:1998 Issue: Volume: Page:1-53
ISSN:0179-5953
Container-title:Reviews of Environmental Contamination and Toxicology
language:
Short-container-title:

Author:

Andrews L. S.,Ahmedna M.,Grodner R. M.,Liuzzo J. A.,Murano P. S.,Murano E. A.,Rao R. M.,Shane S.,Wilson P. W.

Publisher

Springer New York

Link

http://link.springer.com/content/pdf/10.1007/978-1-4612-2208-8_1

Reference247 articles.

1. Abdel-Kader AS, Moons LL, Maxie EC (1968) Physiological studies of gamma irradiated tomato fruits. I: Effects on respiratory rate, ethylene production and ripening. Proc Am Soc Hortic Sci 92 (4): 553.

2. Adern E, Watters FL, Uribe-Rendon R, De La Piedad A (1978) Comparison of 60Co gamma radiation and accelerated electrons for suppressing emergence of Sitophilus spp. in stored maize J Stored Prod Res 14: 135–141.

3. Akamine EK, May JH (1983) Delay in postharvest ripening and senescence of fruits. In: Josephson ES, Peterson MS (eds) Preservation of Food by Ionizing Radiation, Vol. HI. CRC Press, Boca Raton, FL, pp 129–158.

4. ACSH (American Council on Science and Health) (1988) Irradiated food: a report by the American Council on Science and Health. ACSH, New York.

5. Alper T (1979a) Variation in radiation response with growth phase or cell cycle stage. In: Cellular Radiobiology. Cambridge University Press, Cambridge, pp 146–163.

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