Health preservation over food preservation

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dc.contributor.advisorFath, Natalia
dc.contributor.authorReifer, Danielle
dc.contributor.programTowson Seminaren_US
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_US
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_US
dc.genreresearch papersen_US
dc.identifierdoi:10.13016/M2N51N
dc.identifier.urihttp://hdl.handle.net/11603/3240
dc.language.isoen_USen_US
dc.subject.lcshFood industry and trade
dc.subject.lcshFood preservatives
dc.subject.lcshFood additives
dc.subject.lcshHealth
dc.titleHealth preservation over food preservationen_US
dc.typeTexten_US

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