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Chemical Properties and Applications of Food Additives: Preservatives, Dietary Ingredients, and Processing Aids

  • Chan P
Springer Berlin Heidelberg, (2014), 1-20
DOI: 10.1007/978-3-642-41609-5_37-1
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Chan, P. N. A. (2014). Chemical Properties and Applications of Food Additives: Preservatives, Dietary Ingredients, and Processing Aids. In Handbook of Food Chemistry (pp. 1–20). Springer Berlin Heidelberg. https://doi.org/10.1007/978-3-642-41609-5_37-1

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