Antimicrobials in Food (Hardcover, 3)

Food Antimicrobials - An Introduction, P. Davidson and A. Branen
Sodium Benzoate and Benzoic Acid, J. Chipley
Sorbic Acid and Sorbates, J. Stopforth, J. Sofos, and F. Busta
Organic Acids, S. Doores
Sulfur Dioxide and Sulfites, C. Ough and L. Were
Nitrite, R. Tompkin
Nisin, L. Thomas and J. Delves-Broughton
Natamycin, J. Delves-Broughton, L. Thomas, P. Davidson, and C. Doan
Parabens, P. Davidson
Dimethyl Dicarbonate and Diethyl Dicarbonate, D. Golden, R. Worobo, and C. Ough
Medium-Chain Fatty Acids and Esters, J. Kabara, D. Marshall
Lysozyme, E. Johnson and A. Larson
Bacteriocins with Potential for Use in Foods, D. Hoover and H. Chen
Naturally Occurring Compounds - Plant Sources, A. Vigil, S. Alzamora, and E. Palou
Naturally Occurring Compounds - Animal Sources, J. Stopforth, P. Skandamis, P. Davidson, and J. Sofos
Sanitizers: Halogens, Surface-Active Agents, and Peroxides, B. Cords, S. Burnett, J. Hilgren, and J. Magnuson
Indirect and Miscellaneous Antimicrobials, L. Shelef and J Seiter
Antibiotic Residues in Foods and Their Significance, S. Katz and P. Ward
Hurdle Technology Approaches to Food Preservation: Current Applications, Prerequisites and Pitfalls, L. Leistner and G. Gould
Mechanisms of Action, Resistance, and Stress Adaptation, A. Russell
Methods for Activity Assay and Evaluation of Results, A. Vigil, E. Palou, M. Parish, and P. Davidson