Antimicrobial Food Additives: Characteristics - Uses - Effects (Hardback)
  • Antimicrobial Food Additives: Characteristics - Uses - Effects (Hardback)
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Antimicrobial Food Additives: Characteristics - Uses - Effects (Hardback)

(author), (author), (translator)
£171.00
Hardback 262 Pages / Published: 16/12/1996
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The chemical preservation of food plays an essential role in both food science and the food processing industry. Despite its importance, however, information has remained dispersed in journals and handbooks. Now, the two authors, both leading research scientists at Hoechst, provide the first comprehensive overview of all aspects of food preservation by chemical techniques. The first sections deal with general aspects of importance to all preservatives, while special chapters concentrate on the properties and uses of industrial preservatives. Of special interest is the comprehensive listing of the English, French, Italian, Spanish and Russian trade names of these chemical additives. Although completely revised and enlarged, this book is based on the 3rd German edition of Chemische Lebensmittelkonservierung by the same authors, and its detailed and practice-oriented explanations make this a valuable source of information for food specialists in industry, government authorities and nutritional science.

Publisher: Springer-Verlag Berlin and Heidelberg GmbH & Co. KG
ISBN: 9783540611387
Number of pages: 262
Weight: 1310 g
Dimensions: 235 x 155 x 17 mm
Edition: 2nd rev. and enlarged ed. 1997


MEDIA REVIEWS
Reviews of the German edition:
"...Das Buch muss als das Standardwerk zum Thema bezeichnet werden; es ist ausserst systematisch aufgebaut, bringt die Tatsachen absolut nuchtern und abwagend...Das Buch kann uneingeschrankt empfohlen werden."
(Zeitschrift fur Ernahrungswissenschaft)
"...Das Buch ist ein Standardwerk in der deutschsprachigen Fachliteratur, ein unentbehrliches Nachschlagewerk fur den mit der Lebensmittelkonservierung befassten Fachmann..."
(forum mikrobiologie)

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