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Safety of minimally processed, acidified, and fermented vegetable products
Breidt, F. Jr.
fermented foods , vegetables , vegetable products , minimally processed foods , food safety , biological control , food biopreservation , food biopreservatives , acidification , organic acids and salts , food spoilage , microorganisms , bacterial contamination , food surfaces , antibacterial properties , food acceptability , sensory evaluation
- Includes references
- Boca Raton, FL : Taylor and Francis, 2006.
Journal Articles, USDA Authors, Peer-Reviewed
- Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.