Abstract
The chief methods used for food preservation have been canning, salting, pickling, dehydration, and refrigeration. However, during the past 35 years, there has been widespread interest throughout the world in using ionizing radiation for this purpose, and as early as 1921, the use of ionizing radiation was studied to preserve food using X rays to kill Trichinella spiralis in meat (Schwartz 1921).
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Thomas, M.H. (1988). Use of Ionizing Radiation to Preserve Food. In: Karmas, E., Harris, R.S. (eds) Nutritional Evaluation of Food Processing. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7030-7_18
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