Natural antimicrobials for the minimal processing of foods /
Consumers demand food products with fewer synthetic additives but increased safety and shelf-life. These demands have increased the importance of natural antimicrobials which prevent the growth of pathogenic and spoilage micro-organisms. Edited by a leading expert in the field, this important collec...
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| Other Authors: | |
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
Cambridge :
Woodhead,
2003.
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| Series: | Woodhead Publishing in food science and technology.
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| Subjects: | |
| Online Access: | CONNECT |
