ANTIMICROBIALS IN FOOD
Discusses the mechanisms of free radical oxidation and their control through critical chemical interactions. Includes coverage of how hydroperoxides resulting from lipid oxidation may adversely affect flavor, aroma, taste, nutritional value, and overall food quality. Examines mechanisms offree-radic...
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| Other Authors: | , , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, Florida
Taylor & Francis Group
2005
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| Edition: | Third Edition |
| Series: | Food science and technology (Marcel Dekker, Inc.)
145 |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Antimicrobials in foods
WHO technical report series evaluation of certain food additives and contaminants
