Antimicrobial Food Additives : Characteristics - Uses - Effects

Erich Lück

ISBN 10: 354061138X / ISBN 13: 9783540611387

Published by Springer, Springer Berlin Heidelberg, 1996

About this Item

Druck auf Anfrage Neuware - Printed after ordering - 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.

Seller Inventory # 9783540611387

Bibliographic Details

• Title: Antimicrobial Food Additives : Characteristics - Uses - Effects
• Publisher: Springer, Springer Berlin Heidelberg
• Publication Date: 1996
• Language: English
• ISBN 10: 354061138X
• ISBN 13: 9783540611387
• Binding: Buch
• Edition: 2nd Edition
• Condition: Neu
• Dimensions: 241W x 160H x 21D millimeters 241 millimeters width by 160 millimeters height by 21 millimeters depth
• Weight: 606 grams

About this title

Synopsis

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.

Language Notes

Text: English (translation)
Original Language: German