Biodeterioration of foods and an overview of preservation in the food and dairy industries-Reference-Cited by-同舟云学术

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Biodeterioration of foods and an overview of preservation in the food and dairy industries

Published:1995-10 Issue:3-4 Volume:36 Page:267-277
ISSN:0964-8305
Container-title:International Biodeterioration & Biodegradation
language:en
Short-container-title:International Biodeterioration & Biodegradation

Author:

Gould G.W.

Publisher

Elsevier BV

Subject

Waste Management and Disposal,Biomaterials,Microbiology

Reference27 articles.

1. Safety in the Food Industry: processing;Baird-Parker,1990

2. Natural antimicrobial systems and their potential in food preservation of the future;Banks;Biotechnol. Appl. Biochem.,1986

3. Antimicrobial properties of spices and their essential oils;Beuchat,1994

4. Food preservation by combined processing;Bogh-Sorensen;Final Report of FLAIR Concerted Action No. 7,1994

5. Mechanisms controlling compatible solute accumulation: a consideration of the genetics and physiology of osmoregulation;Booth,1994

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1. Effects of Shortening Replacement with Extra Virgin Olive Oil on the Physical–Chemical–Sensory Properties of Italian Cantuccini Biscuits;Foods;2022-01-23

2. The Ice Plant Cometh: The Insular Cold Storage and Ice Plant, Frozen Meat, and the Imperial Biodeterioration of American Manila, 1900-1935;Global Food History;2021-05-01

3. Antimicrobial Substance of Lactobacillus johnsonii PF01;Journal of Dairy Science and Biotechnology;2020-03

4. Process and Impact of the Addition of Biocompounds on the Development of Pasteurized Healthy Juices;Preservatives and Preservation Approaches in Beverages;2019

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