Antimicrobials in Food Davidson P. Michael
Antimicrobials in Food Davidson P. Michael Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. In the years since the last edition, the food industry has…
Specifikacia Antimicrobials in Food Davidson P. Michael
Antimicrobials in Food Davidson P. Michael
Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. In the years since the last edition, the food industry has undergone radical transformations because of changes on several fronts. It was arguably considered the "must-have" reference for those needing information on chemical antimicrobials used in foods.
The discovery of new foodborne pathogen niches and potentially hazardous foods, along with a critical need to reduce food spoilage waste, has increased the need for suitable antimicrobial compounds or systems. Reported consumer demands for the use of "natural" and "clean-label" antimicrobials have increased significantly. Novel natural antimicrobials continue to be discovered, and new research has been carried out on traditional compounds.
These and other related issues led the editors to develop the 4th edition of
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