Powell's Books - Antimicrobials in Food, Third Edition by P. Michael Davidson

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Describe your latest book/project/work. I've been studying the life and work of photographer W. Eugene Smith for 13 years. My first book (Dream... Continue »

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Other titles in the Food Science and Technology series:

Antimicrobials in Food, Third Edition

by P. Michael Davidson

ISBN13: 9780824740375
ISBN10: 0824740378
Condition: Standard
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Publisher Comments:

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.

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Product Details

ISBN:: 9780824740375
Author:: Davidson, P. Michael
Publisher:: Taylor & Francis Group
Editor:: Branen, A. L.
Editor:: Sofos, John N.
Author:: Sofos, John N.
Author:: Branen A Larry
Author:: Branen, A. Larry
Subject:: Food Science
Subject:: Food additives
Subject:: Anti-infective agents
Edition Number:: 3
Edition Description:: CRC Press
Series:: Food Science and Technology
Publication Date:: April 2005
Binding:: Hardcover
Language:: English
Illustrations:: Y
Pages:: 706
Dimensions:: 10.22x7.48x1.49 in. 3.20 lbs.

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