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dc.contributor.authorFood Safety Authority of Ireland (FSAI)
dc.date.accessioned2013-05-05T16:13:46Z
dc.date.available2013-05-05T16:13:46Z
dc.date.issued2013
dc.identifier.urihttp://hdl.handle.net/10147/288502
dc.descriptionIn the current global economy much of our food is consumed at a time and place far from where it was produced. To protect food and extend its shelf-life during transport and storage, food can be preserved by a variety of processes such as cooking, refrigeration, pasteurisation, salting, marinating, drying,smoking and more recently irradiation. However,some of these processes can also have undesirable effects on the appearance, odour, texture or even flavour of certain foods and therefore, selection of a suitable preservation technique depends on parameters such as desired effect, possible negative impact, cost and even availability.en_GB
dc.language.isoenen
dc.publisherFood Safety Authority of Ireland (FSAI)en_GB
dc.relation.urlhttp://www.fsai.ie/irradiatedfood.htmlen_GB
dc.subjectFOOD SAFETYen_GB
dc.subject.otherIRRADIATED FOODen_GB
dc.titleIrradiated fooden_GB
dc.typeOtheren
refterms.dateFOA2018-08-23T05:05:17Z


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