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

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...

Full description

Saved in:
Bibliographic Details
Other Authors: Lacroix, Christophe
Format: Book
Language:English
Published: Oxford : Woodhead Publishing, ©2011
Oxford, UK ; Philadelphia : Woodhead, 2011
Series:Woodhead Publishing in food science, technology, and nutrition ; no. 201
Woodhead Publishing in food science, technology, and nutrition no. 201
Subjects:
Anti-infective agents
Food industry and trade
Food > Microbiology
Food > Preservation
Anti-Infective Agents
Food Industry
Food Microbiology
Food Preservation
Food-Processing Industry
Aliments > Conservation
Aliments > Industrie et commerce
Aliments > Microbiologie
Antiinfectieux
TECHNOLOGY & ENGINEERING > Food Science
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.

Stanford University

Holdings details from Stanford University
Call Number: INTERNET RESOURCE

Columbia University

Holdings details from Columbia University
Call Number: EBOOKS

Similar Items