Handbook of Food Preservation
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing numb...
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| Format: | Manuscript Book |
| Language: | English |
| Published: |
Boca Raton, FL
CRC Press
2007
©2007 |
| Edition: | Second Edition |
| Series: | Food science and technology (Taylor & Francis)
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Food preservatives
NATURAL ANTIMICROBIAL SYSTEM AND FOOD PRESERVATION
Innovative Technologies for Food Preservation Inactivation of Spoilage and Pathogenic Microorganisms
