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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| Format: | eBook |
| Language: | English |
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Oxford :
Woodhead Publishing,
©2011.
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| Series: | Woodhead Publishing in food science, technology, and nutrition ;
no. 201. |
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| Online Access: | Connect to the full text of this electronic book |
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