Parcourir par sujet "Food microbiology"
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The evolution of knowledge on seafood spoilage microbiota from the 20th to the 21st century: Have we finished or just begun?
(2022)Backround: The modern dietary trends have led to a continuously increasing demand for seafood. Both high quality and extended shelf-life of seafood is required to satisfy the nowadays dietary tendency, as well as the ... -
Use of ultrasounds in the food industry–Methods and effects on quality, safety, and organoleptic characteristics of foods: A review
(2017)The use of ultrasounds has recently gained significant interest in the food industry mainly due to the new trends of consumers toward functional foods. Offering several advantages, this form of energy can be applied for ...