|
![]() |
|||
|
||||
OverviewFull Product DetailsAuthor: Jose Manuel Lorenzo Rodriguez , Javier Carballo GarciaPublisher: Nova Science Publishers Inc Imprint: Nova Science Publishers Inc Weight: 0.852kg ISBN: 9781536121599ISBN 10: 1536121592 Pages: 460 Publication Date: 01 July 2017 Audience: College/higher education , Professional and scholarly , Tertiary & Higher Education , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: Available To Order ![]() We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsPreface; Microbial Inactivation by Non-Thermal Technologies for Food Preservation; Phage Therapy in Food Hygiene; The Use of Bioprotective Cultures; The Use of Probiotics in the Food Industry; Antibacterial Substances as Biopreservatives in Foods; The Use of Natural Antioxidants to Replace Chemical Antioxidants in Foods; Natural Substances as Substitutes for Chemical Additives; Salt Reduction Strategies in Meat Products Made from Whole Pieces; Strategies to Reduce the Salt Content in Fermented Meat Products; Strategies for Fat Reduction & Improvement of Emulsified Meat Products; The Use of Microencapsulation by Spray-Drying & Its Application in Meat Products; Transgenic (Genetically Modified) Foods: Risks & Opportunities; Index.ReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |