Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches - a review

Published 2009 View Full Article

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Title
Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches - a review
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 2, Pages 223-241
Publisher
Wiley
Online
2009-01-10
DOI
10.1111/j.1365-2621.2008.01883.x

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