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) - Unsyiah Library, accessed October 2, 2022, http://uilis.unsyiah.ac.id/oer/items/show/4875.

Document Viewer