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Antimicrobials in Food, Third Edition (Food Science and Technology) Publisher: CRC

Number Of Pages: 720

Publication Date: 2005-04-28

Sales Rank: 1298997

ISBN / ASIN: 0824740378

EAN: 9780824740375

Binding: Hardcover

Manufacturer: CRC

Studio: CRC This book forms a comprehensive reference on naturally occurring and added antimicrobials in food, focusing on those used for preservation. It provides detailed descriptions of the activities, mechanisms of action, applications, regulations, toxicology, and assays of nearly every recognized antimicrobial. This edition has been updated to reflect advances in the field over the last 10 years and expanded to include chapters on natamycin, bacteriocins, indirect antimicrobials, and methods for evaluation. Other revisions include revision of the chapters on nisin and natural antimicrobials. The editors compiled this reference in a cohesive, quick-access format that makes this the perfect guide for food scientists. Buy Book at Lowest Price on Amazon

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	Family & Home Physical Principles of Food Preservation: Second Edition, Revised and Expanded (Food Science and Technology) Marcus Karel, Daryl B. Lund "Physical Principles of Food Preservation: Second Edition, Revised and Expanded (Food Science and Technology)"CRC \| 2003-06-20 \| ISBN: 0824740637 \| 400 pages \| PDF \| 3,6 MBThis reference examines the properties, ...
	Food Processing Technology: Principles and Practice, Second Edition (Woodhead Publishing in Food Science and Technology) Author: P J FellowsPublisher: CRC (2000)Binding: Paperback, 608 pagespricer: $93.95ISBN-10: 0849308879editorialreviewsFood Processing Technology: Principles and Practices, Second Edition introduces students of food science and technology or ...
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