Naturally Occurring Antimicrobials in Food
DOI:
https://doi.org/10.62300/sj3tx753Keywords:
Antimicrobials, Properties, Biologically DerivedAbstract
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.Downloads
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Published
1998-04-14
Issue
Section
Task Force Reports
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Copyright (c) 1998 Council for Agricultural Science and Technology (CAST)
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How to Cite
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
