Kurztext

This essential reference book is of vital importance to formulators and finished-goods marketers from both a regulatory and new ingredient standpoint. Updated from his 1996 original, author David Steinberg has added several new sections including a review of water activity and HACCP as well as non-preservative ingredients that act as preservatives.

Dieses unentbehrliche Nachschlagewerk ist für Produktentwickler und Vermarkter von Fertigprodukten sowohl aus regulatorischer Sicht als auch in Bezug auf neue Inhaltsstoffe von zentraler Bedeutung. Neu in die aktualisierte Auflage seiner Originalausgabe von 1996 aufgenommen hat der Autor David Steinberg mehrere Kapitel, u.a. einen Überblick über Wasseraktivität und HACCP, sowie Inhaltsstoffe, die keine Konservierungsmittel sind, aber als solche wirken. Alle Titel sind in englischer Sprache.

137 p.
hard cover

Wissenschaftliche Verlagsgesellschaft Stuttgart

Autoren

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