Edited By: V Dillon
At a time when there is increasing consumer resistance to the use of chemical preservatives in food products, the role of natural systems for controlling microorganisms in food is gaining attention. This book reviews our current knowledge of natural antimicrobial systems and considers how these can be exploited in food safety. It is aimed at advanced students and research workers in food microbiology and food technology.
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I don't know how you got a book printed 26 years ago in the conditions that I received it (like new) but you do it! ABSOLUTELY AWESOME!
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