Thickeners of microbial origin

  • L. M. Harvey
  • B. McNeil


The modern trend for quality convenience foods has led the food processing industries into development of new and more sophisticated food products and additives, which allow the consumer to produce ‘tasty’ meals with very little effort. Consequently, there have been rapid advances in food processing technologies over the past few decades, and what once was a relatively simple industry, in technical terms, structured mainly around canning, has become a highly complex and very scientific area.


Junction Zone Microbial Origin Xanthomonas Campestris Ferment Food Food Hydrocolloid 
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© Thomson Science 1998

Authors and Affiliations

  • L. M. Harvey
  • B. McNeil

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