Detail publikace

Sorbates

Šimko, P.

Originální název

Sorbates

Typ

kapitola v knize

Jazyk

angličtina

Originální abstrakt

The chapter deals with characterization of production, chemistry, application and chemical interactions of sorbic acid and its salts in model and real food systems. Preservative effects on bacteria, moulds and yeasts are discussed concisely in the light of latest information data to be published in scientific journals. Also, legal limits from the view of Codex Alimentarius standards are summarized and commented.

Klíčová slova

sorbic acid, sorbates, food preservation, bacteria, moulds, yeasts, Codex Alimentarius, interactions,

Autoři

Šimko, P.

Vydáno

19. 12. 2005

Nakladatel

Taylor & Francis - CRC Press

Místo

New York, USA

ISBN

9780849398476

Kniha

Handbook of Food Science, Technology, and Engineering

Edice

Food Science and Technology

Číslo edice

1.

Strany od

952

Strany do

995

Strany počet

43

BibTex

@inbook{BUT55408,
  author="Peter {Šimko}",
  title="Sorbates",
  booktitle="Handbook of Food Science, Technology, and Engineering",
  year="2005",
  publisher="Taylor & Francis - CRC Press",
  address="New York, USA",
  series="Food Science and Technology",
  edition="1.",
  pages="952--995",
  isbn="9780849398476"
}