Microbial Control in the Processing of Low-Temperature Meat Products: Non-Thermal Sterilization and Natural Antimicrobials
The safety and health of food have been persistent concerns, particularly about meat products. Low-temperature meat products refer to those that are processed at lower temperatures. Meat, rich in proteins and other nutrients, is highly susceptible to microbial contamination, leading to spoilage, par...
Guardat en:
| Autors principals: | , , , |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2025-01-01
|
| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/14/2/225 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|