Natural Antimicrobial Systems and Food Preservation

by V M Dillon, R G Board

At a time when there is increasing consumer resistance to the use of chemical preservatives in food products, the role of natural systems for controlling microorganisms in food is gaining attention. This book reviews our current knowledge of natural antimicrobial systems and considers how
these can be exploited in food safety. It is aimed at advanced students and research workers in food microbiology and food technology.

300 pages, Hardcover

First published January 1, 1994