Hurdle technologies for the control of microbial growth in food -- Production of microbiologically safe fruits and vegetables -- Sustainable production of innocuous seafood
Summary
this volume will be of great interest to students, teachers, and researchers in the areas of biotechnology and food microbiology. Key features: Describes the technological aspects involved in food biotechnology and food microbiology Provides qualitative and quantitative information on new techniques in food microbiology and biotechnology Considers techniques to retain and enhance the nutritional quality of foods
