Safety and Microbiological Quality
Dublin Core
Title
Safety and Microbiological Quality
Subject
Microbiology
Description
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.
Creator
Remize, Fabienne --- Montet, Didier
Source
https://www.mdpi.com/books/pdfview/book/1579
Publisher
MDPI - Multidisciplinary Digital Publishing Institute
Date
2019
Contributor
Baihaqi
Rights
Creative Commons
Format
PDF
Language
English
Type
Textbooks
Files
Collection
Citation
Remize, Fabienne --- Montet, Didier, “Safety and Microbiological Quality,” Open Educational Resource (OER) - USK Library, accessed April 24, 2025, http://202.4.186.74:8004/oer/items/show/4875.