Antimicrobial food additives: characteristics, uses, effects/ Erich Luck, Martin Jager.
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Item type | Current library | Call number | Status | Notes | Date due | Barcode | Item holds |
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Science Library, Sikkim University Science Library General Section | 576.163 LUC/A (Browse shelf(Opens below)) | Available | Books For SU Science Library | P01217 |
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576.163 FRA/F Food microbiology / | 576.163 FRA/F Food microbiology/ | 576.163 HEL/G Genetically engineered food: methods and detection/ | 576.163 LUC/A Antimicrobial food additives: characteristics, uses, effects/ | 576.163 ROB/P Practical food microbiology/ | 576.165 FIS/G Gram-positive pathogens/ | 576.21 RID/E Evolution/ |
General Considerations
1 Aim and Development of Food Preservation
2 Analysis of Preservatives
3 Health Considerations
4 The Legal Situation Relating to Food
5 Antimicrobial Action of Preservatives
The Individual Preservatives
6 Common Salt
7 Carbon Dioxide
8 Nitrogen
9 Nitrates
10 Nitrites
11 Ozone
12 Sulfur Dioxide
13 Chlorine
14 Ethanol
15 Sucrose
16 Formic Acid
17 Acetic Acid
18 Propionic Acid
19 Sorbic Acid
20 Dicarbonic Acid Esters
21 Benzoic Acid
22 Esters of p-Hydroxybenzoic Acid
23 o-Phenylphenol
24 Biphenyl
25 Smoke
26 Thiabendazole
27 Nisin
28 Natamycin
29 Lysozyme
30 Other Preservatives
31 Packagings and Coatings
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