Spoilage yeasts in fermented vegetables: conventional and novel control strategies
E. Ballester, Susana Ribes, José Manuel Barat Baviera, Ana Fuentes
Topics & Concepts
Food spoilageFood scienceFermentationFermentation in food processingShelf lifeHydrostatic pressureFood microbiologyBiotechnologyOrganolepticRaw materialBiologyLactic acidBacteriaEcologyPhysicsThermodynamicsGeneticsMicrobial Inactivation MethodsFermentation and Sensory AnalysisMeat and Animal Product Quality