Antimicrobial Food Additives: Characteristics - Uses - Effects

Lück, Erich; Laichena, S.F.; Jager, Martin

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.

Details

Published by: Springer

Publication Date: 1996-12-16

Format: Hardcover

ISBN-10: 9783540611387

ISBN-13: 9783540611387

DOI: 10.1007/978-3-642-59202-7

Dimensions: 235cm x155cm

Pages: 262