9780331213232 - a Quantitative Study of Certain Food Preservatives (classic Reprint) by Margaret Campbell Perry (3 results)
- Softcover
Seller: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
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£ 21.49
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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
- Softcover
Seller: PBShop.store UK, Fairford, GLOS, United KingdomPBShop.store UK
Contact seller5-star sellerCondition: New
£ 20.56
£ 3.29 shippingShips from United Kingdom to U.S.A.Quantity: 15 available
PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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- Softcover
- Print on Demand
Seller: Forgotten Books, London, United KingdomForgotten Books
Contact seller4-star sellerCondition: New
£ 13.51
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Paperback. Condition: New. Print on Demand. This book provides a thorough exploration of the use of various chemical substances to extend the shelf life of food products. The author presents a historical perspective on food preservation, tracing its evolution from traditional methods like drying and refrigeration to the advent o…f chemical preservatives in the present day. The book examines the effectiveness of different preservatives, discussing their mechanisms of action and the factors that influence their efficiency. The author investigates the potential risks associated with the use of preservatives, addressing concerns about their impact on human health and the environment. Beyond their practical applications, the book delves into the scientific principles underlying disinfection and preservation. The author explains the concept of disinfection, the role of microorganisms in food spoilage, and the ways in which preservatives inhibit microbial growth. This scientific foundation adds depth to the discussion of food preservation, providing readers with a comprehensive understanding of the subject. Through a detailed analysis of experimental data, the book offers practical insights into the optimal use of preservatives in various food products. The author presents clear guidelines for determining the appropriate concentration of preservatives to achieve effective preservation while minimizing potential risks. This book is an invaluable resource for food scientists, manufacturers, and consumers alike. It provides a comprehensive understanding of the science and practice of food preservation, empowering readers to make informed choices about the use of preservatives in their food. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.
