Safety and Microbiological Quality
The safety and microbiological quality of fermented foods covers complementary aspects of such products. Food fermentation is primary intended to improve food preservation, thereby modifying food properties. However, the management of chemical and microbiological hazards is a leading aspect for inno...
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| Format: | Ebooks |
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MDPI - Multidisciplinary Digital Publishing Institute,
2019.
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| Online Access: | Get Fulltext |
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|---|---|---|---|
| 001 | oer_unej_1087 | ||
| 042 | |a dc | ||
| 100 | 1 | 0 | |a REMIZE, Fabienne |e author |
| 700 | 1 | 0 | |a MONTET, Didier |e author |
| 245 | 0 | 0 | |a Safety and Microbiological Quality |
| 260 | |b MDPI - Multidisciplinary Digital Publishing Institute, |c 2019. | ||
| 500 | |a http://oer.library.unej.ac.id//index.php?p=show_detail&id=1087 | ||
| 500 | |a 572 REM s | ||
| 520 | |a The safety and microbiological quality of fermented foods covers complementary aspects of such products. Food fermentation is primary intended to improve food preservation, thereby modifying food properties. However, the management of chemical and microbiological hazards is a leading aspect for innovative processing in this domain. Similarly, microbiological quality in fermented foods is of peculiar importance: all microorganisms with a positive effect, including probiotic bacteria, fermentative bacteria, Saccharomyces and non-Saccharomyces yeasts, can be relevant. | ||
| 546 | |a en | ||
| 690 | |a Microbiology | ||
| 690 | |a 572 | ||
| 655 | 7 | |a Text |2 local | |
| 856 | 4 | 1 | |u http://oer.library.unej.ac.id//index.php?p=show_detail&id=1087 |z Get Fulltext |