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Antimicrobials in Food

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Antimicrobials in Food

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Hardback
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Description

This is a comprehensive reference on naturally-occurring and added antimicrobials in food, focusing particularly on those used for preservation. The authors provide detailed descriptions of the activities, mechanisms, applications, regulations, toxicology and assays of almost every single recognized antimicrobial. This edition has been updated to reflect advances in the field over the last decade, and has been expanded to include new chapters on natamycin, bacteriocins, indirect antimicrobials, and methods for evaluation. Other revisions include expansions of the chapters on nisin and natural antimicrobials.
Release date NZ
April 28th, 2005
Audiences
  • General (US: Trade)
  • Postgraduate, Research & Scholarly
  • Professional & Vocational
  • Undergraduate
Contributors
  • Edited by A. Larry Branen
  • Edited by John N. Sofos
  • Edited by P. Michael Davidson
Country of Publication
United States
Edition
3rd New edition
Illustrations
134 Tables, black and white; 40 Illustrations, black and white
Imprint
CRC Press Inc
Pages
720
Publisher
Taylor & Francis Inc
Dimensions
178x254x38
ISBN-13
9780824740375
Product ID
2215561

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