Colour retention agents are food additives that are added to food to prevent the color from changing. Many of them work by absorbing or binding to oxygen before it can damage food (antioxidants). For example, ascorbic acid (vitamin C) is often added to brightly colored fruits, such as peaches during canning.

Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.