Antimicrobial Food Additives
Subtitle: Characteristics, Uses, Effects
Contributors: S.F. Laichena (Translator)
Edition: 2nd rev. and enlarged ed. edition
Publisher: Springer
Published: January 15, 1997
Language: eng
Format: Hardcover
Number of pages: 287
ISBN-13: 9783540611387
Subjects: Food & beverage technology; Technology & Industrial Arts; Food additives; Food And Beverage Additives; Technology; Science/Mathematics; Food preservatives; Chemistry - General; Food Science; Science : Chemistry - General; Technology / Food Industry & Science; Food; Preservation
First sentence: All foods are prone to spoilage and must therefore be consumed immediately or, where this is not possible or desirable, preserved so that they can be stored.