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Book Summary
About the Book: Antimicrobials in Food, Third Edition
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.
- ISBN-13
- 9781138198401
- Language
- English
- Binding
- Hard Bound
- Publisher
- Taylor and Francis
- Publishing Date
- 2005
- Total Pages
- 720
Antimicrobials in Food, Third Edition
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Product Specifications
Book Summary
About the Book: Antimicrobials in Food, Third Edition
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.
Book Specifications
- ISBN-13
- 9781138198401
- Language
- English
- Binding
- Hard Bound
- Publisher
- Taylor and Francis
- Publishing Date
- 2005
- Total Pages
- 720