date:Mar 06, 2019
turally occurring tocopherols (vitamin E derivatives) and the synthetic compounds butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tertiary butylhydroquinone (TBHQ).
Antimicrobial agents inhibit the growth of spoilage and pathogenic microorganisms in food. Sodium chloride (NaCl) is probably the oldest known antimicrobial agent. Organic acids, including acetic, benzoic, propionic, and sorbic acids, are used against microorganisms in products with a low pH. Sulfur dioxide and s