This new text comprehensively ex-amines the subject of sorbates as antimicrobial agents in food preservation. It is a useful reference for people interested in food preservation and regu-lators concerned with use of sor-bates and other chemicals in our food supply.
Table of Contents
Introduction. Manufac-ture. Chemistry. Antimicrobial Activity. Interactions and Syner-gistic Effects. Resistance and Metabolism of Sorbate by Microor-ganisms. Mechanisms of Antimicro-bial Activity. Applications. Po-tential for Use in Meat Products. Methods of Analysis. Safety. Reg-ulatory Status. In-dex.