Naturally Occurring Antimicrobials in Food
DOI:
https://doi.org/10.62300/sj3tx753Palabras clave:
Antimicrobials, Properties, Biologically DerivedResumen
Many biologically derived substances exhibit antimicrobial properties in the foods in which they normally are found or may be developed for commercial use as additives to other foods requiring preservation.Descargas
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Publicado
1998-04-14
Número
Sección
Task Force Reports
Licencia
Derechos de autor 1998 Council for Agricultural Science and Technology (CAST)
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Cómo citar
Sofos, J. N., Beuchat, L. R., Davidson, P. M., & Johnson, E. A. (1998). Naturally Occurring Antimicrobials in Food. Council for Agricultural Science and Technology (CAST). https://doi.org/10.62300/sj3tx753
