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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On behalf of Parque Nacional Nahuel Huapi I would like to thank NHBS. The book will be very useful for my students.
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