Radurization is the application to food irradiation to foods using a dose of ionizing radiation sufficient to enhance its keeping quality by causing a substantial decrease in numbers of viable specific spoilage microorganisms. The required dose is in the range of 0.4 - 10 kGy.on what food product can be applied. ...
Found on
http://en.wikipedia.org/wiki/Radurization
(from the article `food preservation`) The dose of radiation used on food products is divided into three levels. Radappertization is a dose in the range of 20 to 30 kilograys, necessary to ...
Found on
http://www.britannica.com/eb/a-z/r/5
No exact match found.
