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  • Peter J. Taormina; Margaret D. Hardin
    978-3-030-54375-4
    2021
    Edition 1
    • Provides insight into the science of shelf life determination of perishable foods, including the microorganisms of concern for major categories of food products
    • Describes how microbial communities change over the course of shelf life, and how this challenges traditional plate count techniques used for shelf life
    • Identifies how processing technologies and formulation changes can extend shelf life of perishable foods

    €320

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