Luck, Erich <br/><br/>
Antimicrobial food additives: characteristics, uses, effects/ 
Erich Luck, Martin Jager. 
 - 2nd rev. ed. 
 - Berlin:  Springer,  1997. 
 - xxv, 260 p. :  ill. ;  25 cm. 
<br/><br/>General Considerations<br/>1 Aim and Development of Food Preservation<br/>2 Analysis of Preservatives<br/>3 Health Considerations<br/>4 The Legal Situation Relating to Food<br/>5 Antimicrobial Action of Preservatives<br/><br/>The Individual Preservatives<br/>6 Common Salt<br/>7 Carbon Dioxide<br/>8 Nitrogen<br/>9 Nitrates<br/>10 Nitrites<br/>11 Ozone<br/>12 Sulfur Dioxide<br/>13 Chlorine<br/>14 Ethanol<br/>15 Sucrose<br/>16 Formic Acid<br/>17 Acetic Acid<br/>18 Propionic Acid<br/>19 Sorbic Acid<br/>20 Dicarbonic Acid Esters<br/>21 Benzoic Acid<br/>22 Esters of p-Hydroxybenzoic Acid<br/>23 o-Phenylphenol<br/>24 Biphenyl<br/>25 Smoke<br/>26 Thiabendazole<br/>27 Nisin<br/>28 Natamycin<br/>29 Lysozyme<br/>30 Other Preservatives<br/>31 Packagings and Coatings 
<br/><br/><label>ISBN: </label>9783540611387 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food --Biotechnology<br/>Food Science
<br/><br/><label>Dewey Class. No.: </label>576.163  / LUC/A