H R Lieberman,R J Wurtman
H R Lieberman
Review
Food technology. 1986 Jan;40(1):139-41. DOI: 1986
N H Mermelstein
N H Mermelstein
B Fu,P E Nelson
B Fu
Y Roos,M Karel
Y Roos
The physical state of food components affects their properties during processing, storage, and consumption. Removal of water by evaporation or by freezing often results in formation of an amorphous state (Parks et al., 1928; Troy and Sharp,...
M Karel
M Karel
What needs to be done to establish food irradiation on a truly commercial basis so that those living on planet Earth can fully realize the benefits of this versatile process? This question is answered in the first part of this paper. The se...