Health preservation over food preservation

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dc.contributor.advisorFath, Natalia
dc.contributor.authorReifer, Danielle
dc.contributor.programTowson Seminaren
dc.date.accessioned2016-09-12T21:33:23Z
dc.date.available2016-09-12T21:33:23Z
dc.date.issued2016-05
dc.descriptionThis paper was the recipient of honorable mention for the Towson Seminar Information Literacy Award for the Spring 2016 semester. It was written for section 001 - Green Eating on a Blue Planet, taught by Natalia Fath.en
dc.description.abstractAn examination of the use of synthetic preservatives, synthetic additives, and natural alternatives in food production and their impacts on health.
dc.format.extent10 pagesen
dc.genreresearch papersen
dc.identifierdoi:10.13016/M2N51N
dc.identifier.urihttp://hdl.handle.net/11603/3240
dc.language.isoenen
dc.subject.lcshFood industry and trade
dc.subject.lcshFood preservatives
dc.subject.lcshFood additives
dc.subject.lcshHealth
dc.titleHealth preservation over food preservationen
dc.typeTexten

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