This book explores the classification and mechanisms of food spoilage, emphasizing the importance of preservation. It covers traditional and emerging preservation methods, including thermal and nonthermal technologies. The chapters delve into natural antimicrobials in milk, bacteriocins, preservation methods for fresh meat, microbial control of milk, microbial fermentation, and chemical antimicrobial preservatives. The concise content provides insights into advancements in food preservation, offering a comprehensive understanding of the subject.Commander
Autres Livre scientifique
LECTURE ET ETUDE DE TEXTES Ouvrage pédagogique destiné aux étudiants de 1ère année Licence
