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Recent approaches in food bio-preservation - a review
Bio-preservation is a technique of extending the shelf life of food by using natural or controlled microbiota or antimicrobials. The fermentation products as well as beneficial bacteria are generally selected in this process to control spoilage and render pathogen inactive. The special interest orga...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Faculty of Veterinary Medicine, University of Tripoli and Libyan Authority for Research, Science and Technology
2018
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5918123/ https://www.ncbi.nlm.nih.gov/pubmed/29721439 http://dx.doi.org/10.4314/ovj.v8i1.16 |