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Protective Cultures Antimicrobial Metabolites And Bacteriophages For Food And Beverage Biopreservation Woodhead Publishing Series In Food Science Technology And Nutrition PDF, ePub eBook

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BOOK SUMMARY :

Protective cultures antimicrobial metabolites and bacteriophages for food and beverage biopreservation woodhead publishing series in food science technology and nutrition 2010 isbn 9781845696696 or 1845696697 in english 536 pages woodhead publishing hardcover used first editionprotective cultures antimicrobial metabolites and bacteriophages for food and beverage biopreservation woodhead publishing series in food science technology and nutrition editor c lacroix 2010 isbn 9781845696696 consumers compare this chapter will focus on the use of antimicrobial cultures bacteriocins and bacteriophages to reduce carriage of food borne bacterial pathogens in poultry the characteristics and practical considerations together with potential shortcomings of each type of treatment will be described along with specific examples of their applicationfermented sausages are considered self stable products nevertheless they have been implicated in several outbreaks to increase food safety of fermented sausages and to cope with consumers demands for products with less chemical additives and less salt and fat content biopreservation understood to provide increased food safety and extension of shelf life by natural microbiota andor c lacroix con protective cultures antimicrobial metabolites and bacteriophages for food and beverage biopreservation woodhead publishing series in food science technology and nutrition consumers favour foods with fewer synthetic additives but products must also be safe to eat and have a sufficiently long shelf life

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