Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation /

Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation, the use of a product's natural microflora and its antibacterial products for protection against pathogens and spoilage, is a method of growing i...

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Bibliographic Details

Corporate Author:	Knovel (Firm)
Other Authors:	Lacroix, Christophe
Format:	eBook
Language:	English
Published:	Oxford : Woodhead Publishing, [2011]
Series:	Woodhead Publishing in food science, technology, and nutrition ; no. 201.
Subjects:	Food > Preservation. Food industry and trade. Anti-infective agents. Food > Microbiology. TECHNOLOGY & ENGINEERING > Food Science. Food Microbiology. Food Preservation. Anti-Infective Agents. Food Industry. Electronic books.
Online Access:	Connect to the full text of this electronic book