TY  - BOOK
AU  - Luck, Erich
AU  - Jager, Martin
TI  - Antimicrobial food additives: characteristics, uses, effects
SN  - 9783540611387
U1  - 576.163 
PY  - 1997///
CY  - Berlin
PB  - Springer
KW  - Food
KW  - Biotechnology
KW  - Food Science
N1  - 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
ER  -