Antimicrobial Food Additives: Characteristics, Uses, Effects - Couverture rigide

L�ck, Erich ; Jager, Martin

9783540611387: Antimicrobial Food Additives: Characteristics, Uses, Effects

Couverture rigide

ISBN 10 : 354061138X ISBN 13 : 9783540611387

Editeur : Springer-Verlag Berlin and Heidelberg GmbH & Co. K, 1996

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The authors review all aspects of food preservation by chemical techniques, the majority of which involve the use of chemical additives. The detailed and practice-oriented explanations make this reviesed and enlarged edition a valuable source of information for food specialists in industry, government authorities and nutritional science.

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�diteur: Springer-Verlag Berlin and Heidelberg GmbH & Co. K
Date d'�dition: 1996
Langue: anglais
ISBN 10: 354061138X
ISBN 13: 9783540611387
Reliure: Reli�
Num�ro d'�dition: 2
Nombre de pages: 287
Coordonn�es du fabricant: Springer Nature Customer Service Center GmbH
ProductSafety@springernature.com

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Antimicrobial Food Additives: Characteristics - Uses - Effects

L�ck, Erich

Edit� par Springer, 1997

ISBN 10 : 354061138X ISBN 13 : 9783540611387

Ancien ou d'occasion Couverture rigide

Vendeur : Anybook.com, Lincoln, Royaume-Uni

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Etat : Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,600grams, ISBN:354061138X. N� de r�f. du vendeur 9988080

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Antimicrobial Food Additives

Erich L�ck

Edit� par Springer, Springer Berlin Heidelberg Dez 1996, 1996

ISBN 10 : 354061138X ISBN 13 : 9783540611387

Neuf Couverture rigide

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Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne

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Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 292 pp. Englisch. N� de r�f. du vendeur 9783540611387

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Antimicrobial Food Additives

Erich L�ck|Martin Jager

Edit� par Springer Berlin Heidelberg, 1996

ISBN 10 : 354061138X ISBN 13 : 9783540611387

Neuf Couverture rigide

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Vendeur : moluna, Greven, Allemagne

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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. The chemical preservation of food plays an essential role in both food science and the food processing industry. Despite its importance, however, information has remained dispersed in journals and handbooks. Now, the two authors, both leading research scien. N� de r�f. du vendeur 4895502

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Antimicrobial Food Additives: Characteristics - Uses - Effects

L�ck, Erich; Jager, Martin

Edit� par Springer, 1996

ISBN 10 : 354061138X ISBN 13 : 9783540611387

Neuf Couverture rigide

Vendeur : Ria Christie Collections, Uxbridge, Royaume-Uni

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Etat : New. In. N� de r�f. du vendeur ria9783540611387_new

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Antimicrobial Food Additives : Characteristics - Uses - Effects

L�ck, Erich

Edit� par Springer, 1996

ISBN 10 : 354061138X ISBN 13 : 9783540611387

Ancien ou d'occasion Couverture rigide

Vendeur : Buchpark, Trebbin, Allemagne

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Etat : Sehr gut. Zustand: Sehr gut | Seiten: 292 | Sprache: Englisch | Produktart: B�cher | 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. N� de r�f. du vendeur 553863/12

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Antimicrobial Food Additives

Erich L�ck

Edit� par Springer, Springer Berlin Heidelberg Dez 1996, 1996

ISBN 10 : 354061138X ISBN 13 : 9783540611387

Neuf Couverture rigide

impression � la demande

Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne

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Buch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -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.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 292 pp. Englisch. N� de r�f. du vendeur 9783540611387

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Antimicrobial Food Additives : Characteristics - Uses - Effects

Martin Jager

Edit� par Springer, 1996

ISBN 10 : 354061138X ISBN 13 : 9783540611387

Neuf Couverture rigide

Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne

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Buch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - 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. N� de r�f. du vendeur 9783540611387

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Antimicrobial Food Additives: Characteristics, Uses, Effects

L�ck, Erich; Jager, Martin

Edit� par Springer, 1997

ISBN 10 : 354061138X ISBN 13 : 9783540611387

Ancien ou d'occasion Couverture rigide

Vendeur : Mispah books, Redhill, SURRE, Royaume-Uni

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Hardcover. Etat : Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book. N� de r�f. du vendeur ERICA696354061138X4

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Antimicrobial Food Additives: Characteristics, Uses, Effects - Couverture rigide

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