^{Biological Systems Engineering} _{Juming Tang, Ph.D.}

WSU Researcher’s Revolutionary New Food Processing Technology Dramatically Improves Food Quality and Nutrition, Gains FDA Approval

October 28, 2009 Graham Barnett

WSU CAHNRS News | October 2009

Imagine a salmon filet that looks, tastes and is as nutritious as freshly cooked salmon but has a shelf-life of more than six months. A new technology developed at Washington State University will make that dream a reality. [continue reading]

Source: WSU Researcher’s Revolutionary New Food Processing Technology Dramatically Improves Food Quality and Nutrition, Gains FDA Approval