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Titlebook: Antimicrobial Food Additives; Characteristics - Us Erich Lück,Martin Jager Book 19972nd edition Springer-Verlag Berlin Heidelberg 1997 Food

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期刊全稱Antimicrobial Food Additives
期刊簡(jiǎn)稱Characteristics - Us
影響因子2023Erich Lück,Martin Jager
視頻videohttp://file.papertrans.cn/159/158602/158602.mp4
圖書(shū)封面Titlebook: Antimicrobial Food Additives; Characteristics - Us Erich Lück,Martin Jager Book 19972nd edition Springer-Verlag Berlin Heidelberg 1997 Food
影響因子The preservation of food by chemical techniques has remained an important topic in food science and technology and a major branch of food processing in industry. The authors, both leading scientists at Hoechst AG‘s Food Research Department, review all aspects of food preservation by chemical techniques, the majority of which involve the use of chemical additives. The first sections deal with general aspects of importance to all preservatives; special chapters concentrate on the properties and uses of industrial preservatives. The detailed and practice-oriented explanations make this edition a valuable source of information for food specialists in industry, government authorities and nutritional science.
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O. M. Scott,G. Vrbová,S. A. Hyde,V. DubowitzAll foods are prone to spoilage and must therefore be consumed immediately or, where this is not possible or desirable, preserved so that they can be stored.
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Sacral Nerve Modulation for Constipation,urally occurring food ingredients, such as goitrogenous substances in rape and other types of vegetables or cyanogenic glycosides in cassava. Alternatively such substances may either form in plants themselves as a reaction to exogenous noxae (so-called phytoalexins such as solanine or chaconin in po
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Book 19972nd editioncial chapters concentrate on the properties and uses of industrial preservatives. The detailed and practice-oriented explanations make this edition a valuable source of information for food specialists in industry, government authorities and nutritional science.
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