Although organic acids have been used to counteract pathogens in food for many years, there is a glaring need to assess and improve their continued effectiveness and sustainability. There is also a growing demand for foods that are produced using milder treatments (e.g., less heat, salt, sugar, and chemicals) and newer technologies to prevent the g
Lingua Inglese ● Formato EPUB ● Pagine 340 ● ISBN 9781040077894 ● Casa editrice CRC Press ● Pubblicato 2010 ● Scaricabile 3 volte ● Moneta EUR ● ID 9353763 ● Protezione dalla copia Adobe DRM
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