Use of the natural food preservatives, nisin and natamycin, to reduce detrimental thermal impact on product quality

In-Pack Processed Foods: Improving Quality

Volumn , Issue , 2008, Pages 319-337

  Delves Broughton, J ^a  

^a Sales Application Food Ingredients   (United Kingdom)

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EID: 84903419209     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845694692.4.319     Document Type: Chapter

References (88)

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