The Microbiological Safety of Low Water Activity Foods and Spices

Describes the microbial challenges to ensuring the safety of low water activity (aw) foodGives insight into regulatory issues, and appropriate product sampling and testing methodsExplores the efficacy of industrially-used and potential product decontamination interventionsIncludes supplementary material: sn.pub/extras

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The Microbiological Safety of Low Water Activity Foods and Spices Joshua B. Gurtler, Michael P. Doyle, Jeffrey L. Kornacki

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