Tyndalization by gamma rays. Preliminary esperiments on grape

• Published in: S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Vol. 6; no. 2; p. 123
• Main Authors: Jona, R, Vallania, R
• Format: Journal Article
• Language: Italian
• Published: Italy 01.03.1976
• Subjects: Food Irradiation; Fruit - radiation effects; Gamma Rays

The analysis of rot in two grape cultivars ("Moscato bianco" and "Favorita") has shown that the most effective gamma rays dose which pasteurizes fruit pulp with little or no damages is about 180-200 Kr. if administered divided into three fractions, the irradiated sample is less a...