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Irradiation as a method for decontamination of spices

 

作者: I. Kiss,   J. Farkas,  

 

期刊: Food Reviews International  （Taylor Available online 1988）
卷期: Volume 4, issue 1  

页码: 77-92

 

ISSN:8755-9129

 

年代: 1988

 

DOI:10.1080/87559128809540822

 

出版商: Taylor & Francis Group

 

数据来源: Taylor

 

摘要:

Microbiological quality of spices is described. The effects of different treatment (extraction, fumigation, ionizing radiation) are discussed. The advantage of microbiological decontamination by inadiation is described. The safety, legislative status, and commercialization of irradiated spices are discussed.

 

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