𝔖 Bobbio Scriptorium
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Radiation processing of dry food ingredients - a review

✍ Scribed by J. Farkas

Book ID
103552256
Publisher
Elsevier Science
Year
1985
Weight
708 KB
Volume
25
Category
Article
ISSN
0146-5724

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## Abstract The manuscript reviews beneficial aspects of food processing with main focus on cooking/heat treatment, including other food‐processing techniques (__e.g.__ fermentation). Benefits of thermal processing include inactivation of food‐borne pathogens, natural toxins or other detrimental co