Antimicrobial Food Additives : Characteristics · Uses · Effects /

The preservation of food by chemical techniques has remained an important topic in food science and technology and a major branch of food processing in industry. The authors, both leading scientists at Hoechst AG's Food Research Department, review all aspects of food preservation by chemical te...

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Bibliographic Details

Main Author:	Lück, Erich
Corporate Author:	SpringerLink (Online service)
Other Authors:	Jager, Martin
Format:	eBook
Language:	English
Published:	Berlin, Heidelberg : Springer Berlin Heidelberg, 1997.
Edition:	2nd rev. and enlarged edition.
Subjects:	Chemistry. Food science. Electronic books.
Online Access:	Connect to the full text of this electronic book