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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| Format: | eBook |
| Language: | English |
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Berlin, Heidelberg :
Springer Berlin Heidelberg,
1997.
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| Edition: | 2nd rev. and enlarged edition. |
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| Online Access: | Connect to the full text of this electronic book |
| Summary: | 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 techniques, the majority of which involve the use of chemical additives. The first sections deal with general aspects of importance to all preservatives; special chapters concentrate on the properties and uses of industrial preservatives. The detailed and practice-oriented explanations make this edition a valuable source of information for food specialists in industry, government authorities and nutritional science. |
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| Item Description: | Electronic resource. |
| Physical Description: | 1 online resource (xxv, 262 pages) |
| ISBN: | 9783642592027 (electronic bk.) 3642592023 (electronic bk.) |