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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Detalles Bibliográficos
Autor principal: Singh, Veer Pal
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Faculty of Veterinary Medicine, University of Tripoli and Libyan Authority for Research, Science and Technology 2018
Materias:
Review Article
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

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