Autor:	Stanley Brul, F. M. Klis, A. Boorsma, J. van der Vossen
Rok vydání:	2003
Předmět:	chemistry.chemical_compound Microbiological contamination chemistry business.industry Meat spoilage Food spoilage Food processing Environmental science Food science Raw material Sorbic acid business
Zdroj:	Topics in Current Genetics ISBN: 9783540024897
DOI:	10.1007/3-540-37003-x_9
Popis:	Food processing is concerned with the proper conversion of raw materials to value added end products fit for consumption. During the process, microbiological contamination of raw materials has to be inactivated and re-contaminat ion during processing or upon product storage has to be prevented.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b4ce1e7cc812528f096f9aade0842d60 https://doi.org/10.1007/3-540-37003-x_9 Zobrazit plný text záznamu