This report is truly the result of a committee effort. The editor would like to express his sincere appreciation for the efforts of the very many members of ASTM Committee E-18, too numerous to list separately who, over the several years of preparation for this publication, have given freely of their time. A significant number of the compounds reported on have been given to us from the personal files of Dr. Birger Drake of the Swedish Institute for Food Preservation Research. In particular, he would like to extend special thanks to Mr. Harry McDaniel of the Proctor and Gamble Company for his extensive help in the keypunching of this information. Prof. John Powers of the University of Georgia was particularly helpful in assisting in the writing of the introduction. |