| 000 | 00335nam a2200133Ia 4500 | ||
|---|---|---|---|
| 999 |
_c146589 _d146589 |
||
| 020 | _a9783540611387 | ||
| 040 | _cCUS | ||
| 082 |
_a576.163 _bLUC/A |
||
| 100 | _aLuck, Erich | ||
| 245 | 0 |
_aAntimicrobial food additives: characteristics, uses, effects/ _cErich Luck, Martin Jager. |
|
| 250 | _a2nd rev. ed. | ||
| 260 |
_aBerlin: _bSpringer, _c1997. |
||
| 300 |
_axxv, 260 p. : _bill. ; _c25 cm. |
||
| 505 | _aGeneral 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 | ||
| 650 |
_aFood _xBiotechnology |
||
| 650 | _aFood Science | ||
| 700 | _aJager, Martin | ||
| 942 | _cSC79 | ||